Grands Fiesta Chicken Casserole Food

GRANDS!® FIESTA CHICKEN CASSEROLE

Steps:

• CUT each biscuit into 8 pieces; toss with salsa to coat.
• SPREAD in sprayed 8-inch square (2-quart) glass baking dish; sprinkle with remaining ingredients.
• BAKE at 375°F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.

GRANDS!™ FIESTA CHICKEN CASSEROLE

Steps:

• Cut each biscuit into 8 pieces; toss with salsa to coat.
• Spread in sprayed 8-inch square (2-quart) baking dish; sprinkle with remaining ingredients.
• Bake at 375°F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.

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.

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:

• Heat oven to 375*. Lightly grease 2 quart casserole.
• In a large bowl combine sour cream, 1/3 cup milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chilies and pimento. Blend well.
• In another bowl combine chicken and cheese, toss lightly.
• Spoon half spinach mixture into casserole, sprinkle with half chicken mixture. Repeat layers.
• Beat egg whites to soft peak. Set aside.
• Combine flour, baking powder, 3/4 cup milk, butter and egg yolks. Beat at low speed until moistened, beat 4 minutes at high speed.
• Fold in egg whites. Pour over chicken. Sprinkle with paprika.
• Bake for 40 to 45 minutes.