Chicken Fiesta Casserole Food

CHICKEN FIESTA SALAD

Steps:

• Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
• Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

FIESTA CHICKEN

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

FIESTA CHICKEN CASSEROLE

Steps:

• Cut chicken in small pieces.
• (I use boneless chicken breast) Mix everthing EXCEPT DORITOS AND BROTH.
• Mash chips in bag. You add the cheese to the chicken and soups. The
• In 9x13 dish; Layer Doritos, chicken/soup mixt. ,Doritos, chicken/soup, etc.
• chicken broth you pour over the casserole just before you put in into the oven.
• BAKE 375F degrees for 30 MINUTES.

CHICKEN FIESTA CASSEROLE

Steps:

• Cook spaghetti according to package directions until almost tender, drain. While spaghetti is cooking, mix next 8 ingredients and 6 ozs. mushrooms in large bowl.
• Add spaghetti and mix well.
• Spray a large casserole pan 9x13 with cooking spray.
• Pour mixture into casserole.
• Spread remaining mushrooms on top.
• Bake covered at 350 degrees for 45 minutes to 1 hour until chicken is done.
• Remove cover and bake additional 15 minutes until bubbly and slightly browned.

CHICKEN FIESTA CASSEROLE

Steps:

• PREHEAT oven to 375°F
• Brown the chicken with the onion and peppers in a large skillet, stirring frequently; drain.
• Stir in salsa, cream of mushroom, tomatoes and corn; bring to boil.
• Place 6 tortillas, overlapping as necessary onto the bottom of a 13x9 baking dish. Spoon the chicken mixture over tortillas; top with 1 cup of the cheese. Top with the remaining 6 tortillas. Cover with foil.
• BAKE 25 to 30 minutes or until heated through.
• Remove from oven; uncover. Sprinkle with the remaining cheese.
• Turn off the oven and replace the dish untils the cheese is melted.
• Serve hot with a salad, chips or cold fruit on the side. Don't forget the sour cream!
• Note: Sometimes Mom would add spices or salsa to the cheese topping. Or Ortega chiles. I loved it when she added some salt & pepper with garlic and the the Ortegas. This is still one of my favorite meals. :D. Especially when we had a fruit salad on the side.

FIESTA CHICKEN CASSEROLE

Steps:

• Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
• Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
• Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
• Bake at 400 degrees F for 40 minutes or until the crust is golden brown.

FIESTA CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Add the chicken, taco seasoning, water and onion to a skillet. Cook until chicken is no longer pink. Drain any excess water.
• Add both cans of cheese soup and milk to a pot. Stir and heat until just boiling.
• Pour rice, cheese mixture, diced tomatoes and chicken mixture into a non-stick baking dish. I used diced tomatoes with jalapenos. I used one slightly smaller than 13 x 9. Add 1 cup of the taco blend and sharp cheddar cheeses and mix well. Top with remaining taco blend and sharp cheddar cheeses.
• Bake for 45 minutes, or until cheese is bubbling and soup mixture thickens.
• Garnish top of casserole with crushed Doritos (optional).