Lucy Belles Funky Chicken Casserole Recipes

FUNKY CHICKEN

Funky Chicken image

I just threw this together right now--yes, right now. I have next-to-nothing right now, so I just made it up and was actually surprised by the result. I just heated up some frozen veggies, and made some plain white fluffy rice to eat with this. Voila! Dinner is ready! I am listing what I used, but if you prefer other cuts of chicken or want to adjust the seasonings to your taste, please feel free to do so.

Provided by Brisket in Roses

Categories Chicken Thigh & Leg

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 chicken thighs
2 chicken drumsticks
1/4 cup honey
6 ounces pineapple juice
5 tablespoons soy sauce
1 tablespoon garlic powder
1 tablespoon paprika
1 1/2 tablespoons black pepper
1 tablespoon dried rosemary leaves

Steps:

Preheat oven to 350°F.
In a baking dish, place all the ingredients together (place the chicken in the dish first.I truly believe doing this and adding everything right on top of it is what gave me such a nice crispy exterior).
This is the fun part, where you really get your hands dirty. Mix everything together, making sure the honey is well dissolved.
Place in the oven for 30-40 minutes, brushing the chicken with the honey mixture about every 10 minutes.
Cook until done and enjoy!

Nutrition Facts : Calories 558.7, Fat 21.7, SaturatedFat 6.1, Cholesterol 138.1, Sodium 2654.3, Carbohydrate 57.6, Fiber 4.3, Sugar 45.5, Protein 37.3

FUNKY CHICKEN ENCHILADA CASSEROLE

Funky Chicken Enchilada Casserole image

Instead of rolled enchiladas, try this funky tortilla-crusted casserole filled with Mexican-seasoned chicken plus all the traditional enchilada fillings. Serve with sour cream, salsa, diced tomatoes, sliced green onion, guacamole, and chips if you like.

Provided by Cooking44

Categories Chicken Enchiladas

Time 1h5m

Yield 10

Number Of Ingredients 16

Ingredients

12 (6 inch) corn tortillas
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast, cubed
1 tablespoon ground cumin
1 tablespoon taco seasoning mix
1 pinch cayenne pepper, or more to taste
1 medium onion, chopped
8 cloves garlic, chopped
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
1 medium orange bell pepper, seeded and chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen corn
½ bunch fresh cilantro, chopped
2 cups shredded pepper Jack cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.
Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.
Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.
Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 39.5 g, Cholesterol 75.1 mg, Fat 14.7 g, Fiber 9.1 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 542.3 mg, Sugar 3 g

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