Mexican Chicken Casserole Recipe 455

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MEXICAN CHICKEN CASSEROLE



Mexican Chicken Casserole image

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

3 -4 chicken breasts
1 (10 1/2 ounce) can cheddar cheese soup
1 (10 1/2 ounce) can cream of chicken soup
1 (8 ounce) jar salsa
1 (4 ounce) can diced green chilies
1 (16 ounce) bag nacho cheese flavor Doritos, crushed (large bag)
1 (8 ounce) bag mexican cheese
1 (8 ounce) package jalapeno jack cheese, shredded
canned jalapeno slices or sliced ripe olives, for presentation

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



Mexican Chicken Bake image

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

1 medium onion, chopped
1 small green pepper, chopped
2 large jalapeno peppers, seeded and chopped
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (12 ounces) evaporated milk
4 cups cooked long grain rice
3 to 4 cups cubed cooked chicken
3 cups (12 ounces) Colby-Monterey Jack cheese, divided

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



Mexican Chicken Casserole image

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

1 1/4 cups hot water
3/4 cup salsa
1 tablespoon lowfat margarine (optional)
1 (6 ounce) package stove top chicken flavor stuffing mix
6 boneless skinless chicken breast halves
1/2 cup reduced-fat monterey jack cheese, shredded

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



Super Tasty Lite Mexican Chicken Casserole image

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

1 cup reduced-sodium fat-free chicken broth
2 (4 1/2 ounce) cans canned diced green chiles, divided
1 3/4 lbs boneless skinless chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded monterey jack cheese
1/4 cup tub-style light cream cheese
1 (10 ounce) can enchilada sauce
12 (6 inch) corn tortillas
1/4 cup shredded extra-sharp reduced-fat cheddar cheese
1 ounce tortilla chips, crushed
cooking spray

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



Mexicali Chicken Casserole image

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

3 cups cubed cooked chicken
2 cups monterey jack cheese, shredded
1 (11 ounce) can corn, drained
1 (10 3/4 ounce) can cream of chicken soup
1 cup flour
1/4 cup cornmeal
1 3/4 teaspoons baking powder
1 teaspoon seasoning salt or 1/2 teaspoon chili powder (I use both)
1 1/2 cups milk
3 eggs, beaten
1/4 cup chopped onion
1 (4 ounce) can chopped green chilies, drained
1 (2 ounce) jar chopped pimiento, drained

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



Mexican Chicken Casserole image

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

1 lb boneless skinless chicken breast half, cooked and shredded
1 (16 ounce) can black beans, drained and rinsed
1 cup chicken broth
1/2 cup onion
3/4 cup green pepper
1/4 cup scallion
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can diced tomatoes with green chilies
1/2 lb American cheese
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
7 ounces tortilla chips

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



Skinny Mexican Chicken Casserole image

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

cooking spray
2 pounds skinless, boneless chicken breasts
2 (15 ounce) cans black beans, rinsed and drained
3 cups fat-free sour cream
2 cups shredded reduced-fat Mexican blend cheese, divided
1 (8 ounce) can chopped green chilies
2 teaspoons ground cumin
½ teaspoon ground black pepper
1 cup salsa

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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