Fiestachickencasserole Recipes

FIESTA CHICKEN CASSEROLE

Fiesta Chicken Casserole image

Provided by Food Network

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained

Steps:

Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
Bake at 400 degrees F for 40 minutes or until the crust is golden brown.

FIESTA CHICKEN CASSEROLE

Fiesta Chicken Casserole image

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

Provided by paula giles

Categories < 60 Mins

Time 40m

Yield 1 13X9 CASSEROLE

Number Of Ingredients 8

Ingredients

1 chicken, boiled and deboned
1 can cream of mushroom soup
1 can cream of chicken soup
1 (4 ounce) can chopped green chilies
1 can Rotel Tomatoes (original or extra hot)
1 -2 can chicken broth
2 cups cheese
1 bag plain Doritos

Steps:

Cut chicken in small pieces.
(I use boneless chicken breast) Mix everthing EXCEPT DORITOS AND BROTH.
Mash chips in bag. You add the cheese to the chicken and soups. The
In 9x13 dish; Layer Doritos, chicken/soup mixt. ,Doritos, chicken/soup, etc.
chicken broth you pour over the casserole just before you put in into the oven.
BAKE 375F degrees for 30 MINUTES.

Nutrition Facts : Calories 4269.2, Fat 255.4, SaturatedFat 78.6, Cholesterol 509.2, Sodium 12073.3, Carbohydrate 305, Fiber 18, Sugar 27.1, Protein 186.4

FIESTA CHICKEN

Fiesta Chicken image

Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. -Teresa Peterson, Kasson, Minnesota

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 small tomatoes, chopped
1/3 cup picante sauce
1 medium green pepper, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
3 cups cubed cooked chicken
1 cup shredded Colby cheese

Steps:

In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 802mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.

CHICKEN FIESTA CASSEROLE

Chicken Fiesta Casserole image

This is a recipe that my mom made a lot when we had left over tortillas. I loved it when the tortillas were crunchy and smothered in cheese. :D Posted for Zaar World Tour 05

Provided by Amis227

Categories One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb chopped chicken
1 onion, diced
1 green pepper, chopped
1 red pepper, chopped
1 (16 ounce) jar salsa (optional)
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 ounce) can cream of mushroom soup
1 (10 ounce) package frozen corn, thawed
12 corn tortillas (6 inch)
1 lb shredded sharp cheddar cheese, divided
1 (4 ounce) can black olives

Steps:

PREHEAT oven to 375°F
Brown the chicken with the onion and peppers in a large skillet, stirring frequently; drain.
Stir in salsa, cream of mushroom, tomatoes and corn; bring to boil.
Place 6 tortillas, overlapping as necessary onto the bottom of a 13x9 baking dish. Spoon the chicken mixture over tortillas; top with 1 cup of the cheese. Top with the remaining 6 tortillas. Cover with foil.
BAKE 25 to 30 minutes or until heated through.
Remove from oven; uncover. Sprinkle with the remaining cheese.
Turn off the oven and replace the dish untils the cheese is melted.
Serve hot with a salad, chips or cold fruit on the side. Don't forget the sour cream!
Note: Sometimes Mom would add spices or salsa to the cheese topping. Or Ortega chiles. I loved it when she added some salt & pepper with garlic and the the Ortegas. This is still one of my favorite meals. :D. Especially when we had a fruit salad on the side.

Nutrition Facts : Calories 662.5, Fat 39.9, SaturatedFat 19.4, Cholesterol 113.9, Sodium 1266.7, Carbohydrate 46.2, Fiber 6.7, Sugar 6.4, Protein 33.9

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