Creamy Chicken Tex Mex Casserole Food

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CREAMY CHICKEN TEX-MEX CASSEROLE



Creamy Chicken Tex-Mex Casserole image

I am a busy working mom with a husband and three little boys to feed. This a quick casserole I throw together. I use a chicken from a the deli but you could always cook your own..I only do this as a time saver.I also used to put spinach in this but my kids would never touch it if i did. This is creamy , full of chicken, and has a little kick. Best of all its super easy!!

Provided by Debbie W @debbie110772

Categories     Other Main Dishes

Number Of Ingredients 10

1 medium onion
1 medium red bell pepper
2 tablespoon(s) olive oil
1 - cooked deli chicken deboned
1 can(s) cream of mushroom soup
1 can(s) cream of chicken soup
1 can(s) rotel tomatoes not drained
8 ounce(s) sour cream
12 - corn tortillas
2 cup(s) cheddar cheese, shredded

Steps:

  • Dice onions and bell pepper and saute in olive oil until the onions are clear.
  • In a large mixing bowl place deboned chicken, both cans of soup, rotel tomatoes with juice and 1 cup of cheese. Add the cooked onions and bell pepper and mix well.
  • Chop corn tortillas in small pieces and add to the mixture.
  • Add mixture to a sprayed 9x13 baking dish . Top with the remaining cup of cheese. Place in a preheated 350 degree oven and bake uncovered for 50 minutes.

QUICK CREAMY MEXICAN CHICKEN & RICE SKILLET CASSEROLE



Quick Creamy Mexican Chicken & Rice Skillet Casserole image

I tweaked an oven-baked casserole to make a fast skillet dinner and the results were so yummy I had to post the recipe here for safe keeping. The original recipe called for a green pepper. I used a poblano pepper since that's what I had on hand and it lent a slightly spicy note to the dish. Use bell pepper if you don't want this a little spicy.

Provided by muncheechee

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 tablespoon butter
1 lb boneless skinless chicken breast, cut into bite-sized chunks
1/2 cup onion, finely chopped
1 poblano pepper, finely chopped
1 cup instant rice
1 cup chicken stock (or broth)
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 teaspoon paprika
1 (10 ounce) can cream of mushroom soup

Steps:

  • Heat oil and butter in a large skillet over medium heat until butter melts.
  • To the pan add chicken, onion, pepper, and seasonings until the chicken is cooked through and the vegetables are soft.
  • Stir in the rice, stock, and soup and simmer over low heat until rice is tender, stirring occasionally.
  • Serve and enjoy! This would also make a good filling for burritos/enchiladas.

Nutrition Facts : Calories 378.6, Fat 14.8, SaturatedFat 4.2, Cholesterol 82.1, Sodium 751, Carbohydrate 30.8, Fiber 1.9, Sugar 2.9, Protein 29.4

TEX-MEX CHICKEN CASSEROLE



Tex-Mex Chicken Casserole image

This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h30m

Yield 8

Number Of Ingredients 13

1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 tablespoon butter
1 small onion, finely chopped
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (4.5 ounce) can chopped green chiles
⅓ cup milk
2 tablespoons sour cream
1 teaspoon chili powder
1 teaspoon ground cumin
2 ½ cups chopped cooked chicken
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
  • Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
  • Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
  • Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g

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