Ground Chicken Casserole Food

CHICKEN TACO CASSEROLE

Steps:

• Preheat the oven to 350° and have ready a greased, 9x13" casserole dish.
• Add the Canola oil to a large sauté pan over medium-high heat, and allow it to come to temperature. Add the ground chicken, breaking it apart with a wooden spoon or spatula. Sprinkle TAK's Tex-Mex Spice Blend over the chicken, and sauté about 7 minutes, or until cooked through.
• Transfer the cooked chicken to the casserole dish, and add in the rice, black beans, taco sauce, half of the chopped green onions, 1 cup of Cheddar and 1 cup of Monterey Jack. Mix to combine.
• Top with the remaining Cheddar and Monterey Jack cheese, and cover with aluminum foil. Bake for 25 minutes covered. Remove the foil, and bake for 5 minutes more.
• Scatter diced tomatoes, cilantro and remaining green onions across the top of the casserole. Drizzle with Mexican crema (or sour cream), if desired. Serve and enjoy.

GROUND CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 F and prepare an 8x8 casserole dish with cooking spray.
• Heat vegetable oil (1 tablespoon) in a large pan over medium heat.
• Add diced red onions (1). Cook for 6 minutes, or until soft.
• Add riced cauliflower (32 Ounces), salt (1 teaspoon) and pepper (1/2 teaspoon) and cook for about 5 minutes, just until it begins to soften.
• Add veggies to prepare casserole dish in an even layer.
• Cover with shredded cheddar cheese (1 cup).
• Heat remaining tablespoon of vegetable oil in the same pan over medium heat.
• Add ground chicken (2 Lbs) and break up using the back of a spoon. Cook until no longer pink.
• Add diced tomatoes with green chile peppers (14.5 Ounces), water (1/2 cup) and taco seasoning (1/4 cup). Stir to combine and bring combo to a boil.
• Reduce to a simmer and cook for 5-7 minutes, or until hardly any liquid is left.
• Turn off heat and add cubed cream cheese (8 Ounces) - Stir until melted and fully combined.
• Add chicken and veggie combo in an even layer to the casserole dish.
• Cover with shredded cheddar (2 Cups ).
• Bake in the oven for 20 minutes, or until the cheese has melted.
• Allow to cool, serve with avocado, cilantro and enjoy!

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
• Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
• Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

CHICKEN AND TATER TOT CASSEROLE

Steps:

• Preheat the oven to 450 degrees F.
• Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish.
• Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 20 to 25 minutes. Let stand 10 minutes before serving.

GROUND CHICKEN TACO CASSEROLE RECIPE WITH BLACK BEANS

Steps:

• This entire casserole can be made on Sunday and then cooked in the oven for 30 minutes on Monday or Tuesday. Then reheat again on Wednesday or Thursday.
• Thin Slice the scallions. Most will be used in the casserole, but save some of the greens for garnish.
• Preheat a large skillet on high. Add the olive oil to coat bottom and then add the ground chicken. Break it up, but let it sit to sear and cook for about 5 minutes. Then mix so that all sides of the chicken cook for another 5 minutes.
• Add diced tomatoes, green chilis, chili powder, cumin, and oregano.
• Open the can of black beans and before adding them, smash them a bit in the can using a fork. Then add them to the chicken. Stir to combine and let simmer for 10 minutes to cook down.
• Mix the tomato sauce with the Chili Powder, Cumin, and Salt.
• There will be 3 layers of tortillas, so make sure that you have about 4 tortillas per layer. To start the first layer, cover the bottom of the casserole dish with 4 tortillas.
• Next add 1/2 of the meat mixture on top of the tortillas. Sprinkle with 1/4 of the Scallions.
• Then top with 1/3 of the shredded cheese. Repeat! Cover with tortillas, then meat mixture, scallions, and cheese.
• Then the final layer of tortillas and then cover with tomato sauce and the remaining cheese and 1/4 of the scallions. The remaining scallions are for garnish.
• Preheat the oven to 350 F degrees.
• Bake the casserole covered for 30 minutes until hot all the way through. While the casserole is cooking, dice the tomato.
• Plate, drizzle with sour cream, sprinkle with diced tomatoes, and garnish with scallions.

GROUND CHICKEN CASSEROLE

Steps:

• Preheat oven to 400°F.
• Prepare pasta dinner as directed on package, with butter or margarine and milk.
• Place in a 2 quart casserole.
• Heat olive oil in large frypan, add chopped onion and sliced mushrooms, sauté till onions are just turning brown, 5 minutes.
• Add ground chicken, pepper and scramble fry with onions and mushrooms turning often until no longer pink, 5 to 8 minutes.
• Add stewed tomatoes, simmer for 3 or 4 minutes.
• Add chicken/tomato mixture to casserole.
• Stir to mix with pasta.
• Add chopped basil, turn several times to distribute through casserole.
• Sprinkle Parmesan cheese over top of casserole and bread crumbs if using.
• Bake uncovered for 20 to 25 minutes, until bubbling around edges and Parmesan is melted and crisp.
• VARIATION:.
• Use chopped veggies, any that you have and a half pound of very lean hamburger.

POTATO-TOPPED CHICKEN CASSEROLE

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened., Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture., Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.

CREAMY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
• Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat.
• Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
• Preheat oven broiler to High. Lightly grease 9x13 inch baking dish.
• Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese.
• Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.
• Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
• Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
• Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda.
• Bake until bubbly and brown on top, 40 to 45 minutes.

CREAMY CHICKEN AND SPAGHETTI CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 2-quart casserole dish.
• Cook spaghetti; drain and transfer to a large mixing bowl.
• Toss with 2-3 tablespoons of oil and season with salt; set aside.
• Meanwhile in a large skillet, cook the ground chicken, mushrooms, celery, onion and garlic over medium-high heat for about 3-4 minutes, or until chicken is cooked through.
• Add the cooked chicken mixture to the spaghetti and toss.
• For the sauce: in a small saucepan melt 2 tablespoons butter; stir in flour and pepper; stir for 1 minute.
• Add in the half and half cream; cook and stir over medium heat for about 2 minutes, or until thick and bubbly.
• Add in the Velveeta cheese and stir until melted.
• Remove from heat, and stir in olives and pimiento.
• Pour the sauce over the chicken mixture; toss to coat.
• Transfer to the prepared baking dish.
• In a small bowl mix together bread crumbs, Parmesan cheese, and melted butter and sprinkle over chicken mixture.
• Cover and bake for about 20-25 minutes.
• Uncover and bake for another 10-15 minutes, or until heated through.

GROUND CHICKEN STEW

Steps:

• Mash garlic in the bottom of a saucepan. Stir curry paste with the garlic; add onion and bell pepper. Cook and stir over medium-low heat until the onions are golden, about 5 minutes.
• Crumble the ground chicken into the saucepan; add celery, carrots, tomatoes, and zucchini. Increase heat to medium, cover saucepan with a lid, and cook until the carrots have softened, 7 to 10 minutes.
• Pour chicken broth and soy sauce over the mixture; season with salt. Reduce heat to medium-low, cover with a lid, and simmer for 1 hour.

30 BEST WAYS TO USE GROUND CHICKEN

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken dish in 30 minutes or less!

GROUND CHICKEN CASSEROLE

Steps:

• Boil noodles,drain.
• Combine in separate bowl mix cream cheese,sour cream and tomato sauce. Brown meat and onion. Layer in large casserole dish starting with sauce,then noodles. Then meat,ending with cheese.
• Bake at 350 until bubbly and brown.

GROUND CHICKEN CASSEROLE

Steps:

• Cook ground chicken in large skillet until well browned and no trace of pink remains.
• Layer potatoes and onions in a baking dish. Layer cooked ground chicken on top of onions. Mix together remaining ingredients. Spoon over casserole.
• Bake, covered, in 300 degrees F oven for 1 hour (or until potatoes are tender).