SPICY CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Line a 9-by-13-inch baking dish with 2 pieces of foil.
- Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
- Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
- Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
- If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
- Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
- If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
- To cook from frozen: Preheat the oven to 325 degrees F.
- Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
- Serve with salad and French bread.
SPICY CHICKEN-TORTILLA CHIP CASSEROLE
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
- Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.
SPICY SOUTHWEST CHICKEN CASSEROLE
This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!
Provided by Lisa F.
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
- Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
- Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
- Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 35.9 g, Cholesterol 36.3 mg, Fat 7.7 g, Fiber 6.3 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 1127.7 mg, Sugar 5.3 g
SHARON'S AMAZING CHICKEN CASSEROLE
This is my mother-in-law's recipe, and one of my husband's favorite meals! It is a warm and delicious comfort food casserole. Note: Using the blue package of Herb Seasoned Pepperidge Farm stuffing is a MUST! It sets up the whole flavor of the meal. If you are trying to clear out the cupboard or are unable to get the blue package, then you'll need to use two of the standard sized boxes (8 oz.) of stuffing, preferably herb seasoned.
Provided by Sophies Momma
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In large pot, melt butter over medium-high heat.
- Add dry stuffing, stir to coat evenly with butter.
- Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish.
- In large bowl, combine evaporated milk, cream soups, and onion.
- Gently fold in peas and chicken.
- Pour chicken/soup mixture over stuffing in baking dish.
- Top with remaining stuffing.
- Bake for 45 minutes, or until bubbling in the middle.
- Serve and enjoy!
Nutrition Facts : Calories 675.7, Fat 26.2, SaturatedFat 13.2, Cholesterol 118.3, Sodium 1298, Carbohydrate 71, Fiber 6.2, Sugar 10.6, Protein 37.4
SPICY CHICKEN CASSEROLE
Make and share this Spicy Chicken Casserole recipe from Food.com.
Provided by Pechsth
Categories Chicken
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. In small skillet cook onion and bell pepper in hot butter until tender; remove from heat and set aside.
- Combine chicken broth, mushroom soup and undrained tomatoes.
- In a 3 quart rectangular baking dish layer half of the soup mixture, half of torn tortillas, half of chicken, half vegetable mixture and half of cheese. Repeat layers.
- Bake uncovered 45 minutes. Let stand 5 to 10 minutes before serving.
SPICY CHICKEN CASSEROLE
The mother of a friend taught me to make this..she is from Texas, so it is a little spicy. You can modify the tomatoes to the mild kind. ( I do for my 7 year old...she loves it)Or use spicy for adults. My whole family loves this recipe. Add a salad and bread for a quick easy meal.
Provided by 2timeMom
Categories Chicken
Time 1h5m
Yield 5-7 serving(s)
Number Of Ingredients 9
Steps:
- Remove skin from chicken if it has any. Put in large pot, cover with water. Turn on high, cover, and forget about it for a while. (Until chicken is thoroughly done and coming off bone, or easily shredded with fingers)Allow to cool, then shred chicken into small pieces.
- While chicken is cooking, dice mushrooms and chop onions.
- Spray a large pan (preferably glass)with non stick cooking spray. Put a layer of tortillas on the bottom. Cover with a 1/2 of shredded chicken.
- Mix soups, mushrooms, tomatoes, and salt and pepper together in large bowl. Put 1/3 of mixture on top of chicken, spread, and add 1/3 of cheese.
- Add another layer of tortillas, cover with remaining chicken, 1/3 of soup mixture, and 1/3 of cheese.
- One more layer of tortillas. Cover with remaining soup mixture and cheese. Sprinkle green onions on top.
- Bake at 350 for 30-40 minutes, or until cheese is bubbling and a little browned at edges.
Nutrition Facts : Calories 792.9, Fat 48, SaturatedFat 22.9, Cholesterol 131.4, Sodium 2236.1, Carbohydrate 48.1, Fiber 2.4, Sugar 2.6, Protein 41.6
CHICKEN CASSEROLE BY SHARON
Steps:
- Grease 8x8 pan. Combine all but the last 4 ingredients.
- Place in casserole dish. Top with broccoli then grated cheese, and then Ritz Crackers. Drizzle melted butter over all.
- Bake at 350°F for 40 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THE VERY BEST JACK DANIELS SWEET 'N' SPICY CHICKEN CASSEROLE!...
i first tried the sauce for this recipe when having a meal in tgi friday's restaurant in london's leicester square about a month ago & have been in love with it ever since. i've tried to think of many variations for it as it is adaptable to a lot of things, but the recipe below works very well indeed...see what you think!...
Provided by garymartin
Categories Chicken
Time 1h50m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- firstly, take a large saucepan, add the olive oil & heat up. once the oil is hot, add the garlic & red chilli & fry off until soft.
- next, add to the pan, the water, pineapple juice, teriyaki sauce, soy sauce & soft brown sugar & stir thoroughly. bring to the boil over a medium to high heat & then reduce heat until the mixture is gently simmering away.
- add the remaining ingredients to the pan & again, stir thoroughly. bring back to the boil & then if need be, transfer the mixture to a blender & blend until smooth.
- when smooth, transfer mixture back to the pan, season to taste if desired & simmer for 35-45 minutes approx' or until the sauce has thickened & become almost syrupy & reduced by about half, making sure not to let the sauce burn or boil over.
- once the sauce has been prepared, fry off your chicken breasts in a frying pan with a little olive oil for approx' 10 minutes to speed up cooking time.
- once done, place in the oven for approx' 15 minutes. when the 15 minutes is up, remove from the oven, drain off any excess fat or oil & then pour over sauce, generously coating all the chicken.
- place back in the oven for a further 20 minutes or until the chicken is thoroughly cooked & voila! -- there you have it, jack daniels chicken casserole!
- plate up & pour remaining sauce into a serving jug. serve with cheesey mashed potatoes & freshly steamed vegetables, delectable! --
- serves about 3 people as a main meal.
- adjust cooking times in accordance with your oven!
- this sauce can also be used as a grill glaze for not just chicken, but pork chops, baby-back ribs, sausages or salmon fillets, etc.
- if you love or hate this recipe or if you can think of a better way to cook it, please let me know, much appreciated! -- .
Nutrition Facts : Calories 1051.4, Fat 36.1, SaturatedFat 9, Cholesterol 185.6, Sodium 1471, Carbohydrate 115.7, Fiber 0.9, Sugar 109.1, Protein 63.6
SPICY CHICKEN CASSEROLE - SHARON MESSAMAKER
Make and share this Spicy Chicken Casserole - Sharon Messamaker recipe from Food.com.
Provided by Lastar Wellness
Categories One Dish Meal
Time 1h30m
Yield 1 batch, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, tear chicken into small pieces. In a large bowl, combine soup, tomatoes with chilies and sour cream. Add chicken and stir well. cover bottom of 9" x 13" glass casserole dish with Doritos. Add a layer of chicken mixture and 1 cup of cheese. Repeat (Doritos, chicken mixture, and 1 cup of cheese). Top with last 1/3 of Doritos.
- Bake at 350 degrees F. until bubbly and hot in the middle.
Nutrition Facts : Calories 567.5, Fat 43.7, SaturatedFat 19.9, Cholesterol 148.3, Sodium 1070.8, Carbohydrate 10.9, Sugar 0.7, Protein 32.6
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