Chicken Olé Recipes

CHICKEN OLE CASSEROLE RECIPE

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.

CHICKEN OLE FOIL SUPPER

Steps:

• Mix beans, corn and salsa; divide among four 18x12-in. pieces of heavy-duty foil. Top with chicken. Mix seasonings; sprinkle over chicken. Fold foil over chicken, sealing tightly., Grill packets, covered, over medium heat until a thermometer inserted in chicken reads 165°, 15-20 minutes. Open foil carefully to allow steam to escape. Sprinkle with cheese and green onions.

CHICKEN MOLE

Steps:

• Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

CHICKEN OLE

Steps:

• Combine salsa, mustard and lime in large container.
• Add chicken, turning to coat.
• Cover; marinate in refrigerator for at least 30 minutes.
• Melt margarine in large skillet over medium heat until foamy.
• Remove chicken from marinade; reserve marinade.
• Add chicken to skillet; cook about 10 minutes or until brown on both sides.
• Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken.
• Remove chicken to serving platter.
• Boil marinade over high heat for 1 minute; pour over chicken.
• Garnish with parsley.
• Serve with Sour Cream.

CHICKEN OLE

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.

CHICKEN SPAGHETTI OLé

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain spaghetti as directed on package.
• Meanwhile, in 12-inch skillet, melt butter over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper; reduce heat to low. Heat, stirring frequently, until cheese is melted.
• Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.

CHICKEN OLE CASSEROLE

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.

EASY COLA CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the chicken pieces into a 9x13 inch baking dish. Season with salt and pepper. In a medium bowl, mix together the Worcestershire sauce, ketchup and cola. Pour over the chicken. Cover with a lid or aluminum foil.
• Bake for 50 minutes in the preheated oven, until the chicken is no longer pink.

GARLIC CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
• Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
• Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
• Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).