MEXICAN CHICKEN CASSEROLE
This is a delicious dish that gets rave reviews! I get many requests for this recipe. :) I've also froze it for OAMC, too!
Provided by SweetsLady
Categories Mexican
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil the chicken until done. Pull apart. Keep the broth.
- Mix soups, salsa, and chilies together. Set aside.
- In 13x9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top.
- Repeat ending with cheese and broth.
- Add on sliced jalapenos or black olive slices for presentation, if you wish.
- Bake at 350 for 30 minutes.
MEXICAN CHICKEN BAKE
A cozy comforting home-cooked meal doesn't have to take hours to make, writes Linda Humphreys of Buchanan, Michigan. "I've had this recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month!"
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Bake 5-10 minutes longer or until heated through and the cheese is melted.
Nutrition Facts : Calories 401 calories, Fat 21g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
MEXICAN CHICKEN CASSEROLE
A very quick meal. It takes only 35 minutes to cook. You can set down to a nice meal in less than an hour with your family.
Provided by Audrey M
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees.
- Stir in water, 1/4 cup of the salsa, margarine and vegetable/seasoning packet in 2-quart baking pan.
- Stir in stuffing crumbs to moisten.
- Arrange chicken over stuffing.
- Pour remaining salsa over chicken.
- Loosely cover pan with foil; bake 35 minute Sprinkle with cheese and melt.
- Serve.
SUPER TASTY LITE MEXICAN CHICKEN CASSEROLE
This is one of my most requested "chicken stuff" recipes. I found it in the Cooking Light magazine (around 1998). Most of my friends don't even know that it is a ligher version of a rich calorie laden recipe because it is so tasty. I usually serve with a mixed green salad and my version of Mexican rice. This is great left over cold or hot!
Provided by SueChef
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat.
- Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.
- Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.
- Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.
MEXICALI CHICKEN CASSEROLE
Make and share this Mexicali Chicken Casserole recipe from Food.com.
Provided by Sean and Janel
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 4 ingredients in 3 qt casserole or dutch oven.
- In large bowl combine all dry ingredients and then add milk, margarine and eggs.
- Stir in onion, chilies and pimento.
- Pour over chicken mixture.
- Bake at 350 degrees for about 50-60 minutes.
MEXICAN CHICKEN CASSEROLE
I found this recipe in a cookbook, but changed it so much to my own liking that it no longer resembles the original. My husband and I moaned at the first taste of this. It is just as yummy reheated and you can add a few more chips to make it have that crispness again. Hope you enjoy!
Provided by new2cookin
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- mix everything together except the chips and 1/4 cup of cheese. butter a deep casserole dish. Pour some of the mixture in the bottom of the pan. break chips into small pieces and sprinkle on top the mixture - repeat with about 3 layers. use the remaining cheese to sprinkle on top. bake uncovered at 350 for 30 minutes or less. Check oven occasionally.
- you can add green chiles and jalapenos depending on how spicy you'd like it.
Nutrition Facts : Calories 621.7, Fat 25.2, SaturatedFat 8.6, Cholesterol 72.1, Sodium 1887, Carbohydrate 64.8, Fiber 8.7, Sugar 4.5, Protein 38.1
SKINNY MEXICAN CHICKEN CASSEROLE
A skinny Mexican chicken casserole dish that tastes great!
Provided by M. Jahn
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
- Place chicken in a medium saucepan. Fill with enough water to just cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and let cool 10 minutes.
- Cut cooled chicken into 1-inch pieces. Transfer to a large bowl. Add beans, sour cream, 1 cup Mexican cheese, chilies, cumin, and black pepper and mix well. Pour into the prepared casserole dish. Sprinkle with remaining cup of Mexican cheese.
- Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Let stand for 5 minutes before serving. Serve with salsa on the side.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 22.4 g, Cholesterol 69.4 mg, Fat 6.7 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 2.7 g, Sodium 893.7 mg, Sugar 7.2 g
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