Chicken Fiesta Food

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 SOUP RECIPE

Steps:

• Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.
• Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium heat 8 min. or until chicken is done and onions are tender. Meanwhile, heat broiler.
• Ladle soup into 8 ovenproof bowls; top with cheese. Broil, 6 inches from heat, 2 to 3 min. or until cheese is melted.

FIESTA CHICKEN PASTA

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
• Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

FIESTA CHICKEN DIP RECIPE

Steps:

• Heat oven to 350°F.
• Mix first 3 ingredients in medium bowl. Stir in chicken, 1/2 cup shredded cheese and onions.
• Spoon into 9-inch pie plate sprayed with cooking spray.
• Bake 25 min. or until heated through. Top with remaining shredded cheese, tomatoes and olives.

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 ENCHILADAS

Steps:

• Heat oven to 350°F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

FIESTA BAKED CHICKEN

Steps:

• Preheat oven to 350°F Lightly spray a 13 X 9 inch baking dish with nonstick spray.
• Combine salt, cumin, oregano, chili powder, cayenne pepper and garlic powder in a small bowl. Mix well.
• Coat chicken breasts (can be flattened for faster cooking if desired, but will need to alter cooking time) with spice mixture, pressing spices in with fingers.
• Place seasoned chicken in baking dish.
• Remove the seeds from the bell pepper. Cut the bell pepper and onion into 2-3 inch strips.
• Arrange the vegetable strips and olives around chicken. Spoon salsa evenly over veggies.
• Bake until chicken is cooked through and juices run clear; ~20-25 minutes.
• Serve with tortillas and rice.

CHICKEN FIESTA

Steps:

• Preheat oven to 350 degrees.
• Roll chicken breasts in taco seasoning then breadcrumbs. Place in greased baking dish.
• Cover with cheese.
• Combine chiles, sour cream, and scallions. pour over chicken.
• Bake for 45 minutes.
• Serve with rice.

FIESTA CHICKEN PASTA

Steps:

• Cook the pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat.
• Add chicken; cook and stir 6 minute.
• Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently.
• Stir in salsa and sour cream.
• Drain pasta; toss with chicken mixture.
• Sprinkle with cheese.

FIESTA CHICKEN BAKE

Steps:

• Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
• Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.

FIESTA CHICKEN AND RICE

Steps:

• Season both sides of the chicken with salt and pepper. Set a 12-inch skillet over medium-high heat and add the oil. When it starts to shimmer, add the chicken and cook on one side until golden brown, about 4 minutes. Transfer the chicken to a plate, leaving the fat in the pan.
• Add the rice, onion and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the rice is toasted and the onions begin to soften, about 3 minutes. Add the garlic, oregano, chili powder and cayenne, cooking just until fragrant, about 15 seconds.
• Mix in the tomatoes, green pepper and chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken back to the pan, browned side up, along with any accumulated juices. Cover the pan and reduce the heat to low. Cook until the chicken is cooked through, about 12 minutes, depending on size of the breasts.
• Transfer the chicken to a cutting board and gently give the rice a quick stir then replace the cover and continue cooking until the rice is tender and the liquid is absorbed, about 12 minutes. Meanwhile, cut the chicken into 1/2-inch slices.
• Turn off the heat under the pan then arrange the sliced chicken on top. Sprinkle with the cheese and green onions then cover the pan again and let stand for a few minutes until the cheese has melted.