Chicken Casserole Ole Recipes

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CHICKEN OLE CASSEROLE RECIPE



Chicken Ole Casserole Recipe image

Chicken Ole Casserole is a delicious Mexican lasagna dinner that is layered with cheese and chicken mixture, corn tortillas, and your choice of toppings. This chicken dinner will be sure to spice up your family's mealtime!

Provided by Jocelyn @ Inside BruCrew Life

Categories     Main Dishes

Time 1h25m

Number Of Ingredients 9

4 cups shredded, cooked chicken
1 - 4 ounce can chopped green chilies, undrained
1 - 10 ounce can diced tomatoes with green chilies, undrained
2 cups chicken broth, divided
1 - 10 3/4 ounce can condensed cream of mushroom soup
1 - 10 3/4 ounce can condensed cream of chicken soup
1 small onion, finely chopped
1 package corn tortillas (you will use 20)
3 cups shredded cheddar cheese (12 ounces)

Steps:

  • Preheat oven to 350 degrees. Spray a 9x13 dish with nonstick spray.
  • In a bowl, combine the chicken, chilies, tomatoes, 1 cup broth, soups, and onion; set aside.
  • Warm 10 tortillas in the microwave. Cut into wedges.
  • Layer the tortillas on the bottom of a greased 9×13 pan. Spoon 1/2 cup of broth over the tortillas. You don't want to soak them, just a little to soften them up.
  • Top with 1/2 the chicken mixture and sprinkle with 1/2 the cheese.
  • Repeat layers, starting with 10 more tortillas warmed and cut in quarters. Spoon the remaining 1/2 cup of broth over the tortilla layer, then add the chicken mixture and cheese. Cover with foil that has been sprayed with nonstick spray.
  • Bake for 45 minutes. Uncover and bake an additional 10 minutes. Broil for the last 2-3 minutes of the cooking time. Let sit 10-15 minutes before serving.

Nutrition Facts : Calories 221 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 654 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

EASY ONE-POT CHICKEN CASSEROLE



Easy one-pot chicken casserole image

A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour

Provided by Sarah Cook

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

8 bone-in chicken thighs, skin pulled off and discarded
1 tbsp oil
5 spring onions, sliced
2 tbsp plain flour
2 chicken stock cubes
2 large carrots, cut into batons (no need to peel)
400g new potato, halved if large
200g frozen peas
1 tbsp grainy mustard
small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped

Steps:

  • Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
  • Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
  • Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
  • Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
  • Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.

Nutrition Facts : Calories 386 calories, Fat 9.6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7.6 grams sugar, Fiber 5.9 grams fiber, Protein 42.6 grams protein, Sodium 2.1 milligram of sodium

CHICKEN OLE



Chicken Ole image

"The recipe for this zesty stovetop dinner came from a grocery store demonstration several years ago," reports Robi Huggins of Anchorage, Alaska. "It goes together in the time it takes to set the table. Our children particularly enjoy it over tortilla chips."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon vegetable oil
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons chili powder
1 teaspoon onion powder
Tortilla chips or hot cooked rice
Shredded cheddar cheese

Steps:

  • In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.

Nutrition Facts :

NACHO CHICKEN CASSEROLE



Nacho Chicken Casserole image

From Betty's Soul Food Collection... Hey! "Throw down" that leftover chicken to make a one-dish taco casserole. Family and friends will think you're the latest celebrity chef.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 5

Number Of Ingredients 9

2 cups diced cooked chicken
1/2 cup uncooked instant white rice
1 can (14.5 oz) diced tomatoes, drained
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup broken tortilla chips

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup of the cheese until well mixed.
  • Cover; bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/2 cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.

Nutrition Facts : Calories 500, Carbohydrate 41 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1530 mg, Sugar 7 g, TransFat 1/2 g

EASY CHICKEN CASSEROLE



Easy Chicken Casserole image

Easy chicken casserole that the children will love. Can be made ahead of time and frozen. Great for leftovers.

Provided by Amy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
32 buttery round crackers
¼ cup chopped onion
¼ cup chopped mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
  • Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).

Nutrition Facts : Calories 466.4 calories, Carbohydrate 29 g, Cholesterol 119.8 mg, Fat 23.9 g, Fiber 0.2 g, Protein 33.1 g, SaturatedFat 11.1 g, Sodium 797.2 mg, Sugar 3 g

CHICKEN CASSEROLE OLE'



Chicken Casserole Ole' image

This is always a winner! I've tried to make it as low fat as possible. 545 Calories/serving. Leftovers are yummy!

Provided by Sarah Rachele

Categories     Chicken Breast

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

10 1/2 ounces cream of mushroom soup (fat free)
10 1/2 ounces cream of chicken soup (fat free)
1 (4 ounce) can diced green chilies
10 ounces monterey jack cheese, grated
10 ounces low-fat cheddar cheese, grated
9 flour tortillas, six inch size cut into bite-size pieces
3 -4 chicken breasts, skinless, boneless, cooked and cut into bite size pieces
1 (13 ounce) can evaporated skim milk

Steps:

  • Just in case you didn't see, boil the chicken now.
  • Mix together soups, and chilies in a small bowl and set aside.
  • Mix cheeses in a small bowl and set aside.
  • Spray a 13X9X2-inch baking dish with cooking spray.
  • Layer half of each ingredient in a dish in the following order: tortillas, chicken, soup mixture, cheese mixture.
  • Repeat layers with remaining ingredients starting with tortillas and ending with cheese.
  • Pour evaporated skim milk evenly over top of casserole and let stand for one hour.
  • Bake at 350°F for 50-60 min or until it is brown and warm throughout. Let casserole cool for fifteen minutes before serving.

Nutrition Facts : Calories 671.9, Fat 34.6, SaturatedFat 15.9, Cholesterol 107.3, Sodium 1828.8, Carbohydrate 39.2, Fiber 1.6, Sugar 9.9, Protein 49.4

CHICKEN OLE CASSEROLE



Chicken Ole Casserole image

Make and share this Chicken Ole Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 9

10 corn tortillas, sliced into strips
1/2-1 lb boneless skinless chicken breast, cooked and shredded
2 (10 3/4 ounce) cans cream of chicken soup
1 cup milk
1 onion, chopped
2 garlic cloves, minced
1 (7 ounce) can chopped green chilies, drained
1 (7 ounce) jar salsa (homemade or commercial and you determine how hot)
2 cups shredded cheddar cheese

Steps:

  • Spray a 13x9 inch baking dish with nonstick cooking spray.
  • Layer with half the tortilla strips and half the chicken; set aside.
  • In a bowl, mix together the soup, milk, onion, garlic, chiles, and salsa; mix well.
  • Spread over the chicken.
  • Layer with remaining tortilla strips and chicken.
  • Sprinkle with cheese.
  • Bake in a 300° oven for 1 1/2 hours.

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