Creamy Chicken And Chile Casserole Recipes

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CHICKEN AND CHILES CASSEROLE



Chicken and Chiles Casserole image

This casserole makes good use of leftover meat and is very filling. -Lois Keel, Alburquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 10

1 cup sour cream
1 cup half-and-half cream
1 cup chopped onion
1 can (4 ounces) chopped green chiles
1 teaspoon salt
1/2 teaspoon pepper
1 package (2 pounds) frozen shredded hash brown potatoes
2-1/2 cups cubed cooked chicken
2-1/2 cups shredded cheddar cheese, divided
Chopped fresh cilantro, optional

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.

Nutrition Facts : Calories 410 calories, Fat 21g fat (14g saturated fat), Cholesterol 111mg cholesterol, Sodium 647mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein.

CREAMY CHICKEN AND CHILE CASSEROLE



Creamy Chicken and Chile Casserole image

Yummy, creamy, fast, and easy! This could easily be doubled or made diet friendly by using low-fat cream cheese and light tortillas. The idea for this came from the back of the green enchilada sauce can, but it had twice as much chicken and enchilada sauce, but the same amount of cream cheese and chilies, also no spices were listed--and was for actual enchiladas--I'm way to lazy to roll up enchiladas 8)

Provided by MackinacBride

Categories     Chicken Breast

Time 40m

Yield 1 8x8 pan

Number Of Ingredients 10

2 boneless skinless chicken breasts, cubed (or ~ 6 chicken tenders)
1 (8 ounce) package cream cheese, cut into cubes
1 (4 ounce) can chopped green chilies
4 flour tortillas (soft taco size)
1 (10 ounce) can green enchilada sauce
8 ounces shredded cheese (I prefer pepper jack)
1 dash pepper
1 dash seasoning salt
1 dash garlic powder
1 dash chili powder

Steps:

  • Heat oven to 400°F.
  • Cook chicken over medium-high heat until cooked through.
  • Add seasonings to chicken while cooking.
  • Add cream cheese and chilies.
  • Cook and stir until blended.
  • Arrange 2 tortillas on the bottom of a greased 8x8-inch pan (I cut the tortillas in half and put the straight edges along the edges of the pan, letting the tortillas over-lap).
  • Sprinkle the tortillas with a small amount of the cheese.
  • Pour the chicken mixture over the tortillas.
  • Sprinkle small amount of cheese over chicken mixture.
  • Arrange remaining tortillas on top.
  • Pour enchilada sauce over top and sprinkle with remaining cheese.
  • Bake for 20 minutes.

Nutrition Facts : Calories 2309.5, Fat 149.9, SaturatedFat 82.5, Cholesterol 546.4, Sodium 5843.9, Carbohydrate 122, Fiber 7.7, Sugar 33.6, Protein 121.5

CHICKEN CHILES RELLENOS CASSEROLE



Chicken Chiles Rellenos Casserole image

My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. -Erica Ingram, Lakewood, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

2 tablespoons butter
2 poblano peppers, seeded and coarsely chopped
1 small onion, finely chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
2/3 cup 2% milk
1 package (8 ounces) cream cheese, cubed
2 cups shredded pepper jack cheese
2 cups coarsely shredded rotisserie chicken
1 can (4 ounces) chopped green chiles
2 packages (8-1/2 ounces each) cornbread/muffin mix

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 610 calories, Fat 34g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 987mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 5g fiber), Protein 27g protein.

CREAMY HATCH CHILE CHICKEN



Creamy Hatch Chile Chicken image

Hatch chiles are in season for only 8 weeks a year, 10 weeks if the weather is extra warm. Our local markets roast and sell them in 25-lb boxes. We buy 50 lbs every year, package them, and freeze them. This flavorful recipe can be served in tortillas, over rice, or by itself.

Provided by Yoly

Categories     Meat and Poultry Recipes     Chicken

Time 40m

Yield 4

Number Of Ingredients 8

5 Hatch chile peppers
1 ½ tablespoons butter
1 onion, cut into strips
1 cup frozen corn
¾ tablespoon chicken bouillon granules
¼ teaspoon ground black pepper
1 ½ cups shredded rotisserie chicken
1 cup Mexican crema

Steps:

  • Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
  • Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 439.7 calories, Carbohydrate 20.7 g, Cholesterol 134 mg, Fat 33.8 g, Fiber 3.3 g, Protein 18.6 g, SaturatedFat 18.9 g, Sodium 304.9 mg, Sugar 8.4 g

EASY CREAMY CHICKEN CASSEROLE



Easy Creamy Chicken Casserole image

This easy creamy chicken casserole is my mother's recipe and a family favorite. It's one of our comfort foods and regular easy recipes to make through a busy week. Can easily be prepared in advance, then popped in the oven for a nice hot meal. If making for the first time, add half of the sour cream and taste first. Add more if desired, tasting as you go, to reach desired flavor. Serve over cooked white rice.

Provided by Kristen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, melted
4 cups water
1 (32 fluid ounce) container chicken stock
salt and ground black pepper to taste
3 skinless, boneless chicken breast halves, cubed
1 (24 ounce) container sour cream, or to taste
1 (26 ounce) can condensed cream of chicken soup

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
  • Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
  • Bake in the preheated oven until bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 549.9 calories, Carbohydrate 25.3 g, Cholesterol 100.8 mg, Fat 41.5 g, Fiber 0.4 g, Protein 19.5 g, SaturatedFat 20.7 g, Sodium 1544.6 mg, Sugar 2.3 g

FAVORITE CREAMY CHICKEN CASSEROLE



Favorite Creamy Chicken Casserole image

I created this noodle casserole when my husband was craving a dish his aunt used to make. It tastes and smells great and is now a staple at our house. -Mari Warnke, Fremont, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (5 servings each).

Number Of Ingredients 10

4 cups uncooked egg noodles
4 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots
2 cups whole milk
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chopped onion
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.

Nutrition Facts : Calories 355 calories, Fat 15g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1106mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

EASY CREAMY CHICKEN AND RICE CASSEROLE



Easy Creamy Chicken and Rice Casserole image

Quick to put together and super delicious. My family loves this easy chicken recipe and everyone I have made it for asks for it!

Provided by Tiffany J Brooks

Categories     Main Dish Recipes     Casserole Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

cooking spray
2 cups chicken stock
1 (23 ounce) can condensed cream of chicken soup
1 (23 ounce) can condensed cream of mushroom soup
½ cup butter, melted
salt and ground black pepper to taste
2 ½ cups instant white rice
1 ½ pounds skinless, boneless chicken breast, cubed
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
  • Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
  • Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
  • Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 36.4 g, Cholesterol 115.3 mg, Fat 32.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 16.3 g, Sodium 1533.3 mg, Sugar 1.9 g

GREEN CHILE CHICKEN CASSEROLE



Green Chile Chicken Casserole image

I love the flavor of green enchiladas, but sometimes I don't love rolling all the tortillas, lol! Here is a casserole that gives that great, tangy flavor, but in much less time. Garnish with sour cream, if you like. Mexican rice and borracho beans are great sides for this Tex-Mex family meal.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 13

1 cooking spray
1 ½ pounds boneless, skinless chicken thighs, cooked
2 cups shredded Monterey Jack cheese, divided
2 teaspoons chili powder
1 (28 ounce) can tomatillos, drained
2 (4 ounce) cans mild chopped green chile peppers
1 bunch green onions, trimmed and cut into 3-inch lengths
½ cup chopped cilantro
1 jalapeno pepper, seeded and minced
2 cloves garlic, peeled
salt and ground black pepper to taste
1 cup chicken broth
12 corn tortillas

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
  • Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
  • Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
  • Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
  • Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

Nutrition Facts : Calories 420.4 calories, Carbohydrate 27.4 g, Cholesterol 106.8 mg, Fat 20 g, Fiber 7.7 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 1063.8 mg, Sugar 3.8 g

MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE



Mexican-Style Green Chile Chicken Casserole image

This casserole is even better the next day, that is if it even makes it overnight! ---you may omit the jalapeno pepper if desired, we like onions so I always use two and lots of fresh garlic, you can increase the green chiles to whatever amount you desire, and use as much shredded cheese and cooked chicken as desired, the amounts listed are only a guideline, this also works well with cooked turkey, prep time does not include cooking the chicken --- this is *very* good!

Provided by Kittencalrecipezazz

Categories     Poultry

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 -3 tablespoons butter
1 large onion, chopped
2 -3 tablespoons fresh minced garlic (or to taste)
1 jalapeno pepper, seeded and finely chopped (optional)
1 1/3 cups chicken broth
1 1/4 cups canned green chilies, drained (can use more!)
1 -2 teaspoon cumin
2 (10 ounce) cans cream of chicken soup, undiluted
salt and pepper
24 corn tortillas (you might use a couple less than 24, or use as many as needed)
4 cups cooked chicken (or use cooked turkey)
2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided (or to taste)

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
  • Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
  • Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
  • Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
  • Repeat the layers (ENDING with the cheese).
  • Spread the remaining soup mixture over the cheese.
  • Bake uncovered for about 25 minutes or until hot and bubbly.

Nutrition Facts : Calories 504.4, Fat 23.4, SaturatedFat 10.7, Cholesterol 95.5, Sodium 910.8, Carbohydrate 42.5, Fiber 5.3, Sugar 3.3, Protein 32

CREAMY HATCH CHILE AND MUSHROOM CHICKEN BREASTS



Creamy Hatch Chile and Mushroom Chicken Breasts image

I made this dish with Hatch chiles that I had in my freezer and some onions and mushrooms that needed to be used. I served it over a bed of cilantro-lime rice. I shredded my chicken breast and mixed it in with the rice. Hubby preferred his chicken breast whole. We're going through a stay-at-home order due to the Coronavirus pandemic and this was a great meal to make with items that I already had.

Provided by Yoly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h20m

Yield 4

Number Of Ingredients 12

cooking spray
1 pound skinless, boneless chicken breast halves
1 tablespoon olive oil
1 medium onion, thinly sliced
1 (8 ounce) package sliced fresh mushrooms
3 cloves garlic, crushed
¼ cup chicken broth
3 tablespoons taco seasoning mix
1 teaspoon salt
½ teaspoon ground black pepper
4 Hatch chile peppers, halved and seeded
½ cup heavy whipping cream

Steps:

  • Spray a slow cooker with nonstick cooking spray. Place chicken breasts in the slow cooker.
  • Heat olive oil in a skillet until shimmering. Add onion; cook and stir for 5 minutes. Add mushrooms and cook until onion is translucent and mushrooms are soft, 2 to 4 minutes. Add garlic and cook for 1 minute more.
  • Transfer the onion mixture to the slow cooker. Add chicken broth, taco seasoning, salt, and pepper. Cook on High for 1 hour 30 minutes.
  • Meanwhile, set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
  • Broil the chile peppers until skin is heavily blistered and turning black, about 4 minutes per side.
  • Transfer the chile peppers to a bowl and cover tightly with plastic wrap. Allow to steam as they cool, about 15 minutes. Remove the skins and chop the flesh into 1-inch pieces.
  • Add Hatch chiles and heavy whipping cream to the slow cooker and cook for 30 minutes more.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 16.6 g, Cholesterol 99.7 mg, Fat 17 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 1214 mg, Sugar 6.3 g

CREAMY CHICKEN, GREEN CHILE & ZITI CASSEROLE



Creamy Chicken, Green Chile & Ziti Casserole image

Serve up something unexpected with our Creamy Chicken, Green Chile & Ziti Casserole. This hearty ziti casserole has just the right amount of heat.

Provided by My Food and Family

Categories     Pasta

Time 1h20m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

2-1/2 cups ziti pasta, uncooked
1 can (10.75 oz.) reduced-sodium condensed cream of chicken soup
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 can (7 oz.) chopped green chiles, undrained
1/2 tsp. ground cumin
3 cups cooked chopped chicken
1 pkg. (8 oz.) KRAFT Big Slice Colby Jack Cheese Slices
2 Tbsp. chopped fresh cilantro

Steps:

  • Cook pasta as directed on package, omitting salt. Meanwhile, mix soup, sour cream, green chiles and cumin in large bowl until blended.
  • Drain pasta. Add to soup mixture along with the chicken; mix well. Spoon half the pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with half the cheese slices. Repeat layers.
  • Cover with plastic wrap, then foil. Freeze up to 1 month.
  • When Ready to Serve
  • Heat oven to 350ºF. Remove plastic wrap from casserole; re-cover with foil. Bake (frozen) casserole 1 hour or until heated through, uncovering after 45 min. Top with cilantro before serving.

Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 3 g, Protein 28 g

NEW MEXICO STYLE CHILI CHICKEN CASSEROLE



New Mexico Style Chili Chicken Casserole image

This is an easy to make tasty dish that I clipped from my local newspaper. I especially like that it can be prepared a day ahead.

Provided by Chris from Kansas

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 (14 ounce) can chicken broth
2 (4 ounce) cans chopped green chilies, drained
1 cup chopped onion
1 cup light sour cream
1/2 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon fresh ground black pepper
2 (10 1/2 ounce) cans condensed cream of chicken soup
1 garlic clove, minced
20 (6 inch) corn tortillas
4 cups shredded cooked chicken breasts (about 1 pound)
2 cups finely shredded low-fat cheddar cheese

Steps:

  • Heat oven to 350°F.
  • Coat a 9x13 dish with cooking spray.
  • In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
  • Bring to a boil, stirring constantly.
  • Remove from heat.
  • Spread 1 cup mixture in the dish.
  • Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
  • Repeat layers, ending with cheese.
  • Spread remaining soup mixture over cheese.
  • Bake 30 minutes or until bubbly.
  • Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.

Nutrition Facts : Calories 453.9, Fat 16.9, SaturatedFat 6.3, Cholesterol 80.8, Sodium 1104.3, Carbohydrate 39.8, Fiber 4.6, Sugar 3.6, Protein 35.9

CREAMY GREEN CHILE CHICKEN COBBLER



Creamy Green Chile Chicken Cobbler image

Biscuity crumbs take this family-friendly combo of rotisserie chicken and cheesy, creamy green enchilada sauce over the top. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons baking powder
6 tablespoons cold butter, cubed
3/4 cup plus 2 tablespoons heavy whipping cream
3 ounces cream cheese, softened
1/2 cup sour cream
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) green enchilada sauce
2 cans (4 ounces each) chopped green chiles
2-1/2 cups shredded rotisserie chicken (about 10 ounces)
1-1/2 cups shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 450°. For crumb topping, whisk together flour, cheese and baking powder. Cut in butter until mixture resembles coarse crumbs. Add cream; stir just until moistened. On a lightly greased 15x10x1-inch pan, crumble mixture into 1/2- to 1-in. pieces., Bake on an upper oven rack until light golden brown, 8-10 minutes. Reduce oven setting to 350°., In a large bowl, mix cream cheese and sour cream until smooth. Stir in soup, enchilada sauce, green chiles and chicken. Transfer to an 11x7-inch baking dish; sprinkle with cheese. Add crumb topping (dish will be full)., Place dish on a baking sheet. Bake, uncovered, on a lower oven rack until topping is deep golden brown and filling is bubbly, 35-40 minutes.

Nutrition Facts : Calories 581 calories, Fat 39g fat (22g saturated fat), Cholesterol 132mg cholesterol, Sodium 1076mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

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2022-06-03 Crack Chicken Casserole The Diary of a Real Housewife. unsalted butter, shredded hash brown potatoes, bacon, Sour Cream and 4 more. Curry Chicken Casserole Eat. Drink. Smile. pepper, chicken, melted butter, sour cream, uncle ben, curry powder and 4 more.
From yummly.com


GREEN CHILE-CHICKEN CASSEROLE RECIPE | MYRECIPES
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat. Step 3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese.
From myrecipes.com


CHICKEN GREEN CHILE CASSEROLE - EVERYDAY SOUTHWEST
2013-01-07 Preheat oven to 350 degrees. In a large skillet over medium heat, saute onions in oil until softened, about 5 minutes. Add garlic and cook another minute. Add in flour and cook another minute. Stir in milk, cumin, cayenne pepper sauce and simmer until thickened. Remove from heat and add sour cream and green chiles.
From everydaysouthwest.com


GREEN CHILE CHICKEN CASSEROLE | JAN D'ATRI
2017-07-20 Place shredded chicken on the bottom of a 9x13 baking dish. To the cream of chicken soup, add ½ cup of milk, sour cream, cream cheese, green chilies, enchilada sauce, and green onion. Mix to combine and cook for 2-3 minutes. Pour over the chicken and top with shredded cheese. Bake at 350°F for 30 minutes, or until bubbly. Serve over cooked rice.
From jandatri.com


QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
2020-10-03 Preheat the oven: To 425 F degrees. Form the filling: Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese. In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9×13 inch baking dish. Assemble the casserole: Take a tortilla ...
From jocooks.com


GREEN CHILE CHICKEN CASSEROLE · EASY FAMILY RECIPES
2021-11-08 Preheat oven to 350˚F. Combine the cream of chicken soup, sour cream, milk, garlic powder, and cumin. Then stir in the shredded chicken and green chiles. Spread the mixture in a casserole dish and top with cheddar cheese. Bake for 20-30 minutes until the edges are bubbly and the casserole is hot throughout.
From easyfamilyrecipes.com


CHICKEN CASSEROLE RECIPE WITH GREEN CHILE AND CAULIFLOWER
2020-08-06 The cauliflower rice has to be fairly dry, otherwise, your chicken casserole risks being watery! 3. Melt butter in a medium skillet over medium-high heat. Add your ground chicken and cook for 7-8 minutes. Add celery and onions. Cook …
From eatwell101.com


CREAMY CHICKEN AND MUSHROOM ONE PAN CASSEROLE
2019-02-24 Add the mushrooms, the chicken and the remaining ½ tsp of salt and pepper. Place a lid on the pan and simmer gently on the hob for 20 minutes. **Alternatively you can transfer to a casserole dish at this point. Cover with foil and place in the oven at 175C/350F for 30 minutes**. Remove the lid and stir in the cream, then heat through for a ...
From kitchensanctuary.com


CREAMY CROCK POT CHICKEN CASSEROLE - RECIPES THAT CROCK!
2021-03-15 Put your prepared chicken and pasta in a large bowl and top with the sauce from the skillet and gently toss with two wooden spoons until all the chicken and pasta are well coated. Spread this mixture in a lightly greased casserole crock pot or 6 quart crock pot. Sprinkle mozzarella cheese on top.
From recipesthatcrock.com


ULTRA CREAMY CHICKEN AND RICE CASSEROLE - EASY FAMILY RECIPES
2020-08-31 Preheat the oven to 350F. In a large bowl, mix cream of chicken soup, cubed chicken breast, (uncooked) rice, chicken broth and sour cream together until everything is incorporated, then spread the mixture into a 9×13 baking dish. Pour the Ritz crackers into a zip top bag and roll over them with a rolling pin.
From easyfamilyrecipes.com


CHICKEN CREAM CHEESE CHILI RECIPE - THERESCIPES.INFO
White Chicken Chili with Cream Cheese - The Cookie Rookie trend www.thecookierookie.com. Nov 15, 2021Add in chicken, broth, beans, chilis, and seasonings.Boil, reduce heat, and simmer. Simmer uncovered for 30-45 minutes, or until desired consistency is reached.
From therecipes.info


CREAMY CHICKEN CASSEROLE - THE STAY AT HOME CHEF
Drain and pour pasta to prepared pan. Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk, season with salt and pepper, and bring to a simmer, stirring constantly.
From thestayathomechef.com


GREEN CHILE CHICKEN AND RICE CASSEROLE - CHUGWATER CHILI
2021-10-05 Heat the oven to 400 degrees. In a large bowl combine the chicken broth, cream cheese, diced onion, rice, green chilies, 2 tablespoons Chugwater Chili Green Chili Seasoning, salt, and pepper. Mix until blended. Place in a casserole dish that has been sprayed with cooking spray. Season the chicken breasts with the remaining ½ tablespoon Green ...
From chugwaterchili.com


CREAMY CHICKEN CASSEROLE - HEALTHY LIVING AND LIFESTYLE
2019-04-15 Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight).The longer it marinades, the softer the chicken will become. Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt. Take the chicken from the marinade and coat generously in the flour mixture.
From uniquegiftstips.com


CROCK POT CHICKEN CHILE RICE CASSEROLE - RECIPES THAT CROCK!
2018-02-12 Ingredients for Crock Pot Chicken Chile Rice Casserole. 3 chicken breasts, cooked and shredded. 3 cups rice, cooked. 10.75 oz cream of celery soup. 4 oz can diced green chiles. 2 cups shredded Monterey Jack cheese. 1 cup sour cream. salt and pepper to taste. optional: garnish with chopped green onions.
From recipesthatcrock.com


KETO CHICKEN ENCHILADA CASSEROLE - SWEET CS DESIGNS
2022-06-11 Preheat the oven to 375*. Heat a deep skillet or frying pan over medium high heat. Combine cumin, garlic powder, salt, pepper, chili powder, and coriander seed in a small bowl or ramekin and mix. Separate into 2. *Half will be used with the enchilada sauce and the remaining half will be used with the chicken.*.
From sweetcsdesigns.com


GREEN CHILE CHICKEN CASSEROLE RECIPE
2020-06-08 Preheat oven and grease a 9×13 baking dish or spray with nonstick spray. In a LARGE bowl, stir together the soup, sour cream, heavy cream, green chiles, rotel, enchilada sauce, and black beans. Stir until smooth. Then, carefully …
From easychickenrecipes.com


GREEN CHILE CHICKEN AND RICE · EASY FAMILY RECIPES
2017-10-11 Instructions. Preheat the oven to 350˚F. In a large bowl, mix chicken broth, rice, cream cheese, green chiles, garlic powder, cumin, salt and pepper together until combined. Then spread the mixture in a large casserole dish. Lay the chicken breasts evenly spaced on top of the rice mixture and gently press them into the mixture.
From easyfamilyrecipes.com


CREAMY CHICKEN CASSEROLE - VALENTINA'S CORNER
2018-03-18 Take the chicken from the marinade and coat generously in the flour mixture. (Discard of the marinade.) Add enough oil to the skillet to completely cover the bottom of the skillet, turn on med/high heat. Once the oil is hot, fry 6-8 minutes, until chicken is crispy, turning as needed. Don’t crowd the skillet.
From valentinascorner.com


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