Indian Texas Casserole Rsc Food

INDIAN SPICED CHICKEN CASSEROLE

Steps:

• Cook vermicelli according to package directions; drain. Rinse with cold water; drain again.
• Meanwhile, in a large skillet heat butter over medium-high heat until melted. Add 1/2 cup onion; cook about 4 minutes or until onion is tender, stirring occasionally. Add lemon juice, ginger-garlic paste, 2 teaspoons garam masala, 2 teaspoons cumin, and chili powder; cook and stir for 1 minute. Carefully add tomato puree; cook and stir for 2 minutes more. Stir in yogurt, whipping cream, salt, and cayenne pepper. Stir in chicken. Cook, uncovered, over low heat for 10 minutes, stirring frequently.
• In a large bowl combine three-fourths of the paneer, the cream cheese, 1 teaspoon garam masala, 1 teaspoon cumin, and turmeric. Stir in spinach.
• Preheat oven to 350°F. Butter a 3-quart rectangular baking dish. Transfer half of the chicken mixture to the prepared baking dish. Top with half of the vermicelli; spread evenly with spinach mixture. Top with the remaining vermicelli and the remaining chicken mixture.
• Bake, covered, for 65 to 70 minutes or until heated through. Sprinkle with the remaining paneer. Bake, uncovered, for 5 minutes more. If desired, sprinkle with green onions.

TEXAS CASSEROLE

Steps:

• Brown ground beef with onion and garlic, drain.
• Mix ground beef mixture, sugar, tomato sauce, sour cream, and cream cheese with hot cooked noodles.
• Sprinkle with 1/2 cup grated cheese.
• Bake at 350 degrees for 1 hour.

TEXAS CORN CASSEROLE

Steps:

• Spray a 13x9 pan with cooking spray.
• Mix all the ingredients well and pour in prepared pan.
• Bake at 375 degrees until lightly golden brown and done in the middle.
• About 45 to 60 minutes.

EASY CHICKEN RANCH CASSEROLE #RSC

Steps:

• Boil the macaroni noodles 3-5 minutes short of the listed time, then drain well.
• Mix the cream of chicken, chicken breast, mayonnaise, milk, shredded cheese, and ranch mix together in a bowl.
• In a separate bowl, melt the butter, then add the bread crumbs, garlic powder, onion powder, and Parmesan cheese, and stir well.
• Layer the cooked and drained noodles in a 8x8 or 9x9 baking dish. Add chicken mix on top, then use a spoon or spatula to slightly mix the sauce down into the noodles.
• Sprinkle the seasoned bread crumbs on top.
• Bake in a preheated 325 degree oven for 25 minutes.

TRADITIONAL KING RANCH CASSEROLE

Steps:

• Preheat the oven to 350°F.
• In a large saucepan set over medium-high heat, combine the cream of chicken soup, cream of mushroom soup, chicken broth, tomatoes, and garlic salt. Stir until warm, about 5 minutes. Remove from the heat and set aside.
• Grease a 9 x 13-inch baking dish with cooking spray. Put half of the tortillas in the bottom of the pan. Layer in half each of the chicken meat and onion, then sprinkle with one-third of the cheese mix. Pour half of the soup mixture over the top, then repeat the layers. Top the casserole with the remaining third of the cheese.
• Bake for 45 minutes or until the cheese has melted and browned slightly.
• Great for freezing! See our Freezer Tips on pages 23-27.

MAMA'S KINGS RANCH CHICKEN CASSEROLE (SOUTHEAST TEXAS STYLE)

Steps:

• Add enough water to pot to cover chicken completely. Boil chicken until it is completely done( normally takes about 45 minutes).
• Preheat oven to 350.
• In a large mixing bowl combine the cream of chicken, cream of mushroom, Rotel tomatoes and 1/2 to 3/4 a can of water. Mix well.
• In a 9X13 pan layer the ingredients starting with the Doritos, then the shredded chicken, cheese, and soup mixture on top. Repeat layering the ingredients in the same order until you get to the top of the pan or run out of ingredients.
• Place pan in the oven and bake for 20 minutes.

TEXAN RANCH CHICKEN CASSEROLE

Steps:

• In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

INDIAN CHICKEN CASSEROLE

Steps:

• Melt butter in deep saucepan.
• Add onions, cardamom and cinnamon.
• Cook until onion is tender and lightly browned.
• Combine garlic, ginger, cumin, curry powder, coriander, tumeric, tabasco and 1/4 c water.
• Stir to paste.
• Stir into butter mixture.
• Add tomatoes.
• Simmer, covered 20 minutes.
• Add chicken and remaining water.
• Cook over low heat 1 and 1/2 to 2 hours or until chicken is tender.
• Add salt to taste.
• Serve with hot, cooked rice.

TEXAN CHICKEN AND RICE CASSEROLE

Steps:

• Season chicken with seasoning blend. Heat skillet over medium-high heat and add oil. Carefully add chicken to oil; cook and stir until fully cooked and no longer pink inside, about 6 minutes. Transfer chicken to a bowl.
• Stir vegetable blend, beans and half of the tomatoes into the same skillet. Cook until coated with oil and vegetables begin to soften, about 3 minutes. Transfer mixture to the bowl with chicken.
• Stir together Knorr® Fiesta Sides™ - Spanish Rice and 2 cups water in the same skillet. Bring to a boil; stir. Reduce heat to low; cover and cook until rice is tender, about 7 minutes. Stir in chicken and vegetables. Cook until heated through. Season with salt and pepper.
• Stir in remaining tomatoes and chopped cilantro. Top with chili-lime flavor tortilla strips and serve immediately.

HIDDEN VALLEY RANCH CHICKEN CASSEROLE #RSC

Steps:

• Preheat oven to 400 degrees F.
• Season chicken pieses generously on each side with Hidden Valley Ranch seasoning mix and 1 TBSP smoked paprika. Let chicken stand for 20 minutes after being seasoned. Meanwhile, roast tomato in oven until skin is charred, peel and dice.
• Heat oil in large skillet, over medium high heat. Add chicken, without crowding, and brown well. Turn chicken and brown well. Add green pepper and shallots, and cook until soft. Add garlic and tomato, then cook 5 minutes while stirring. Add spinach, cook down, then add pepper sauce, reduce heat and simmer, covered, 30 minutes.
• Transfer chicken stew to 9", 2 QT casserole dish. Sprinkle with grated parmesan cheese. Bake until cheese is light brown on top.

HOME ON THE RANCH CHICKEN AND PIEROGI CASSEROLE #RSC

Steps:

• Preheat oven to 350ºF. Grease a 1 1/2-quart baking dish with 1 tablespoon of the butter.
• Following package directions, cook pierogies in boiling water for 3 to 5 minutes, or until they are heated through and float to the top. Drain and set aside.
• Meanwhile, combine breadcrumbs, 1/4 cup of the Gruyére cheese and 2 tablespoons of the parmesan cheese in a small bowl. Melt the remaining 3 tablespoons butter; stir into breadcrumb mixture.
• Set aside about 2 tablespoons of the sliced scallions. In a large bowl, whisk the remaining scallions, remaining 3/4 cup Gruyére cheese, remaining 2 tablespoons parmesan cheese, the ranch dressing, yogurt and egg until well blended. Add pierogies and chicken; toss until they are coated with the mixture.
• Arrange pierogies/chicken mixture in baking dish; sprinkle with bread crumb mixture.
• Bake at 350ºF for 30 minutes or until heated through. Let stand for 5 minutes. Sprinkle with remaining 2 tablespoons scallions before serving .