SOUTHWESTERN CHICKEN CASSEROLE
This Southwestern Chicken Casserole calls for simple, healthy ingredients and gives the classic chicken casserole a run for its money!
Provided by Lee Funke
Categories Casserole
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F and spray a large casserole dish with nonstick cooking spray.
- Add all of the ingredients (minus the shredded cheese) into the casserole dish and mix together with a wooden spoon making sure that everything is well mixed and submerged in liquid.
- Then, cover with aluminum foil and bake at 375ºF for about 50 minutes.
- Uncover and top with shredded cheese. Bake, uncovered, for an additional 10 minutes.
- Once fully cooked, let rest for 10 minutes before serving. Top with Greek yogurt, more shredded cheese, salsa, and green onions.
Nutrition Facts : ServingSize 1 /8, Calories 366 kcal, Sugar 6 g, Fat 5 g, Carbohydrate 54 g, Fiber 12 g, Protein 27 g
SOUTHWEST CHICKEN CASSEROLE
A Healthy Southwest Chicken Casserole Recipe that is so easy to make! This Mexican Chicken Casserole is perfect for a one-pan dinner.
Provided by The Clean Eating Couple
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- In a large casserole dish, lay down white rice, minced garlic, onion and chicken broth. Stir until combined.
- Add chicken breasts, black beans, corn, salsa, chili powder and paprika on top. Try to keep the rice on the bottom and covered so it can cook correctly.
- Top with cheddar cheese.
- Cover and bake for 45 minutes.
- Bake uncovered for an additional 10 minutes or until the cheese is melted.
Nutrition Facts : ServingSize 1.5 cups casserole, Calories 387 kcal, Carbohydrate 39 g, Protein 35 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 92 mg, Sodium 339 mg, Fiber 5 g, Sugar 4 g
ONE POT SOUTHWESTERN CHICKEN CASSEROLE
Make and share this One Pot Southwestern Chicken Casserole recipe from Food.com.
Provided by Lisa in Oregon
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- in a large skillet saute chicken for 2 minutes on each side, stir in cream of chicken soup, chili, salsa and bring to a boil.
- reduce heat and simmer.
- stir in tortillas and 1/2 cheese, cook for 8-10 minutes and tortillas have softened and the chicken is cooked through, top with remaining cheese and serve with toppings (olives, sour cream, jalapenos, chopped tomatoes etc.).
Nutrition Facts : Calories 800, Fat 45.9, SaturatedFat 15.6, Cholesterol 123, Sodium 4462, Carbohydrate 59, Fiber 5, Sugar 4.7, Protein 39.2
SOUTHWESTERN CHICKEN CASSEROLE
This is a quick and yummy meal. A friend of mine made this one night at a dinner party and we all loved it.
Provided by Miranda Mirocha
Categories One Dish Meal
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1st 8 ing in a large bowl- pour into greased 9 x 13 baking pan.
- Bake at 350 until hot and bubbly Top with cheese and bake until cheese melts.
Nutrition Facts : Calories 617, Fat 38.2, SaturatedFat 22.3, Cholesterol 117.5, Sodium 1268.7, Carbohydrate 36.2, Fiber 1, Sugar 1.8, Protein 31.6
SOUTHWEST CHICKEN AND RICE CASSEROLE
All your favorite Southwest flavors in an easy-to-make chicken and rice casserole.
Provided by Debbie Wind Bailey
Categories Chicken and Rice Casserole
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
- Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
- Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
- Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
- Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 42.3 g, Cholesterol 96.9 mg, Fat 21.9 g, Fiber 5.6 g, Protein 33 g, SaturatedFat 9.7 g, Sodium 1352.3 mg, Sugar 4.2 g
EASY ONE-POT CHICKEN CASSEROLE
A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour
Provided by Sarah Cook
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
- Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
- Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
- Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
- Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.
Nutrition Facts : Calories 386 calories, Fat 9.6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7.6 grams sugar, Fiber 5.9 grams fiber, Protein 42.6 grams protein, Sodium 2.1 milligram of sodium
SPICY SOUTHWEST CHICKEN CASSEROLE
This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!
Provided by Lisa F.
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
- Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
- Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
- Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 35.9 g, Cholesterol 36.3 mg, Fat 7.7 g, Fiber 6.3 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 1127.7 mg, Sugar 5.3 g
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