Taras Chicken Casserole Recipes

TARA'S SPANISH CHICKEN

Steps:

• Preheat oven to 350°. Place the first 5 ingredients in a large bowl. Combine the remaining ingredients; drizzle over chicken mixture. Toss to coat. Transfer to a 15x10x1-in. baking pan., Bake, uncovered, until chicken juices run clear, 55-60 minutes.

CHICKEN TORTILLA CASSEROLE

Steps:

• Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
• Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
• In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
• Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
• Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

TRACI'S CHICKEN NOODLE CASSEROLE

Steps:

• In a 9x13 inch baking dish combine the chicken, macaroni, milk, soup, cheese, onions and salt and pepper to taste. Mix all together, cover dish and let sit in refrigerator overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake at 350 degrees F (175 degrees C) for 1 hour.

TARA'S SWEET AND CHUNKY CHICKEN SALAD

Steps:

• Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up.

CHICKEN SPINACH CASSEROLE WITH MUSHROOMS AND PHYLLO

Steps:

• Preheat the oven to 400 degrees F.
• Melt 1 tablespoon of the butter with the olive oil in a large nonstick skillet over medium-high heat, then add the onions. Cook, stirring, until just soft, about 4 minutes. Add the mushrooms and 1/2 teaspoon salt and continue stirring until softened, about 4 minutes. Gradually add the spinach and stir until completely wilted, about 2 minutes. Transfer to a large bowl and add the chicken; wipe the skillet clean.
• Whisk together the flour, broth, lemon juice and 1/2 teaspoon salt and add to the same skillet over medium-high heat. Whisk until the mixture is boiling and simmer until just thick, about 2 minutes. Add to the chicken mixture with 1/2 tablespoon of the rosemary, then transfer to a 2-quart baking dish.
• Melt the remaining 3 tablespoons butter and brush onto each phyllo sheet, layering one on top of the other. Gently place over the baking dish and crimp the sides to fit. Sprinkle with the remaining 1/2 tablespoon rosemary and bake until golden, 25 to 30 minutes. Let cool slightly before serving.

TARRAGON CHICKEN CASSEROLE

Steps:

• In 13 X 9 inch baking pan, place chicken pieces.
• Do not overlap.
• Place onion rings over top.
• Mix seasonings with cream of chicken soup and milk and spoon over chicken.
• Bake, uncovered, in 375 degree oven for 40 minutes.
• Sprinkle chicken with almonds, if desired.
• Bake 10 minutes more or until chicken is tender.

TEXAS RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
• Line a 9 x 13 inch baking pan with half of the tortilla strips.
• Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
• Bake uncovered for 30 minutes or until cheese is completely melted.

TARO AND CHICKEN COCONUT CREAM CASSEROLE

Steps:

• Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
• Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
• Cover with tomatoes.
• Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.

TARRAGON CHICKEN CASSEROLE

Steps:

• In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken. , Transfer to an ungreased 4-qt. baking dish. Sprinkle with the cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.