Chicken Chili Bake Recipes

BAKED CHILI CHICKEN IN PARCHMENT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prepare four 12-inch square pieces of parchment paper.
• Mix together chili powder, paprika, oregano, cayenne pepper, and black pepper in a large bowl. Add chicken and toss until evenly and generously coated with spice mixture. Transfer each chicken breast to the center of a parchment square.
• Wrap each chicken breast in the parchment paper like a burrito; transfer to a baking pan.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and let cool for 5 minutes. Unwrap chicken carefully, as the juices inside the pouch are very hot and can burn.

CHICKEN CHILI CASSEROLE

Steps:

• In large stockpot or Dutch oven, heat the oil over medium heat.
• Add the onion, garlic, chili powder, cumin and oregano.
• Saute for 3 minutes, or until the garlic is fragrant.
• Add the cornmeal, stirring for about 2 minutes.
• Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.
• Add the chicken, corn, beans, salt and pepper.
• Simmer, uncovered, for 30 minutes.
• Stir frequently to prevent sticking.
• Lightly coat a 9x13-inch baking dish with enough tortilla chips to cover the bottom.
• Spoon the chili over the chips and sprinkle with cheeses.
• If making ahead, let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.
• The day before serving, move the chili to the refrigerator and let thaw overnight.
• When ready to serve, preheat the oven to 350 degrees F.
• Let the chili sit at room temperature for 30 minutes.
• Bake the chili, covered, for 20 minutes.
• Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling.
• Serve immediately.

BAKED CHILI CHICKEN

Steps:

• Preheat oven to 425 degrees
• Combine coating mix, chili powder, and garlic powder.
• Use to coat chicken as directed on package.
• Place on baking sheet.
• Bake for 20 minutes or until chicken is cooked through(170 degrees F).
• Serve with rice and a salad.

CHICKEN AND CHILES CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese. , Pour the mixture into a greased 13x9-in. or 3-qt. baking dish. Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro.

LOW-CARB CHICKEN CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.
• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.
• Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.
• Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.

CHICKEN CHILI RELLANO CASSEROLE

Steps:

• 1. In a 9×13 casserole dish. Place a layer of green chili's. Add chicken on top of chili's.Top with shredded cheese (about half of your mixed cheese) Add a layer of chili's on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 for 45-60 minutes or until done. Let rest 5 minutes before cutting!!