Smothered Chicken Queso Casserole Recipe 415

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SMOTHERED CHICKEN QUESO CASSEROLE



Smothered Chicken Queso Casserole image

This easy, cheesy chicken casserole packed with creamy queso rice, green chiles and taco-seasoned chicken breasts will be an instant hit at the dinner table-even the picky eaters will love it!

Provided by By Madison Mayberry Hofmeyer

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

1 tablespoon oil
3 large boneless skinless chicken breasts, cut in half crosswise
1 package (1 oz) Old El Paso™ taco seasoning mix
1 jar (15 oz) Tostito's™ salsa con queso
3/4 cups half-and-half
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 medium red or orange bell pepper, seeded, chopped
2 1/2 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
Chopped tomatoes and chopped fresh cilantro, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
  • In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
  • In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
  • Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
  • Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Cool 10 minutes. Garnish with tomatoes and cilantro.

Nutrition Facts : Calories 440, Carbohydrate 36 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 3 g, TransFat 0 g

SMOTHERED CHICKEN QUESO CASSEROLE RECIPE - (4.1/5)



Smothered Chicken Queso Casserole Recipe - (4.1/5) image

Provided by jab120638

Number Of Ingredients 10

1 1 1 tablespoon oil
3 3 3 large boneless skinless chicken breasts, cut in half lengthwise
1 1 package 1 (1-ounce) package Old El Paso™ taco seasoning mix
1 1 jar 1 (15-ounce) jar Tostito's™ salsa con queso
3/4 3/4 3/4 cups half-and-half
1 1 can 1 (4.5-ounce) can Old El Paso™ chopped green chiles
1 1 1 medium red or orange bell pepper, seeded, chopped
2 1/2 2 1/2 1/2 cups cooked white rice
1 1 4 cup shredded Mexican cheese blend, 4 ounces
Chopped tomatoes and chopped fresh cilantro, if desired

Steps:

  • Heat oven to 350°F. Spray 13 x 9-inch baking dish or 2 1/2-quart casserole with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven. In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve one-fourth of the sauce mixture. Stir rice into remaining sauce mixture. Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil. Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F). Cool 10 minutes. Garnish with tomatoes and cilantro.

SMOTHERED CHICKEN CASSEROLE



Smothered Chicken Casserole image

A versatile basic recipe, and leftover chicken can be used for salads, sandwiches, and other chicken dishes. Mushrooms and/or other vegetables can be added. The broth can be saved for soups. Serve over rice.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h10m

Yield 4

Number Of Ingredients 12

¼ cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon ground nutmeg
⅛ teaspoon paprika
⅛ teaspoon ground black pepper
4 bone-in chicken breast halves, skin removed, trimmed of fat
1 tablespoon olive oil
1 carrot, chopped
1 small onion, sliced
1 stalk celery, chopped, or to taste
1 clove garlic, sliced
1 ½ cups hot water

Steps:

  • Mix flour, salt, nutmeg, paprika, and pepper together in a bowl. Roll chicken breasts in the mixture.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes per side. Place chicken in a deep casserole dish with a cover.
  • Place carrot, onion, celery, and garlic in the same skillet. Reduce heat to low. Cook and stir until slightly tender, about 10 minutes. Place vegetables in the casserole dish on top of the chicken. Pour hot water over the mixture.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bone chicken breasts and cut into bite-size bits.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 10 g, Cholesterol 126.6 mg, Fat 15.3 g, Fiber 1.2 g, Protein 46.2 g, SaturatedFat 3.8 g, Sodium 276.6 mg, Sugar 1.8 g

QUESO SMOTHERED CHICKEN RECIPE - (4.5/5)



Queso Smothered Chicken Recipe - (4.5/5) image

Provided by amberwherley

Number Of Ingredients 9

1 bottle Lawry's Baja Chipotle 30 minute marinade (or Mesquite)
4 chicken breasts, boneless , pounded to an even thickness
1 tablespoons olive oil
1 cup orzo
2 cups chicken broth
2 tablespoons tomato paste
2 teaspoons Pampered Chef Southwestern Seasoning or chili powder
8 ounces Velveeta, diced
1 can Ro-Tel diced tomatoes and green chilies

Steps:

  • Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees). While the chicken is grilling prepare the orzo. Heat oil in a large saucepan over medium heat and add orzo. Cook, stirring constantly, until lightly browned. Stir in Southwestern Seasoning or chili powder, tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Fluff with a fork. Combine Ro-tel and Velveeta in a medium bowl. Heat on HIGH in the microwave in 30 second intervals until cheese is melted. To assemble the Queso Smothered Chicken - place 1/4 of the orzo on a plate, top with grilled chicken. Pour 3-4 tablespoons cheese dip over chicken and orzo.

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