Saucy Mexican Chicken Casserole Food

SAUCY MEXICAN CHICKEN

Steps:

• Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
• Add salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
• Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

CHICKEN AND CHEESE MEXICAN CASSEROLE

Steps:

• 1. Pre-heat oven to 350°F. Spray a 9x13 inch baking dish with non-stick cooking spray. 2. In a saucepan, heat the butter over medium high heat until melted. Add the onions and cook until translucent, about five minutes. Once onions are cooked, add the undrained diced tomatoes, tomatoes with green chilies, and the American processed cheese product. Reduce the heat to medium-low and cook until warm and melted. 3. In a mixing bowl, combine the shredded chicken and the black beans. 4. To start building the casserole, spoon a small amount of the cheese /tomato mixture into the bottom of the prepared baking dish and spread evenly, lay out four tortilla shells on top of the cheese, covering the bottom of the pan. Top with ½ the chicken & bean mixture and ½ of the remaining cheese sauce, spreading each layer evenly. Sprinkle ½ of the cheddar cheese over. Repeat layers. Top with the crushed tortilla chips. 5. Bake for 15-20 minutes, or until heated through and bubbly. Cut and serve.
• - For those who prefer more spice, this recipe can be prepared with 20 oz. of diced tomatoes and green chilies.

MEXICAN CHICKEN CASSEROLE

Steps:

• Boil the chicken until done. Pull apart. Keep the broth.
• Mix soups, salsa, and chilies together. Set aside.
• In 13x9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top.
• Repeat ending with cheese and broth.
• Add on sliced jalapenos or black olive slices for presentation, if you wish.
• Bake at 350 for 30 minutes.

SUPER TASTY LITE MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat.
• Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.
• Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.
• Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.

MEXICAN-STYLE CHICKEN TACO CASSEROLE

Steps:

• Combine chili powder, ground cumin, onion powder, paprika, pepper, and garlic in a small bowl and set aside.
• Preheat oven to 350 degrees F (175 degrees C) and spray an 11x7-inch baking dish with cooking spray.
• Place water and bouillon cube in a microwave-safe container and microwave on high for 2 minutes; stir until bouillon cube is dissolved. Cool slightly, add milk, and set aside.
• Melt butter in a small saucepan over medium heat until bubbly, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. When flour and butter are bubbly and thickened, gradually stir in milk-bouillon mixture. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. Remove from heat and stir in 1 1/2 cups Cheddar cheese.
• Combine chicken, black beans, corn, tomatoes, and spice mixture in a bowl; mix well. Pour in cheese sauce and stir again. Pour casserole ingredients into the prepared baking dish.
• Bake in the preheated oven for 25 minutes. Sprinkle crumbled tortilla chips over the casserole, return to the oven, and bake until casserole is bubbly and set, about 10 more minutes.
• Remove from the oven and allow to cool, about 10 minutes. Sprinkle reserved Cheddar cheese and chopped tomatoes evenly on top of the casserole, then add dollops of sour cream.

SAUCY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a greased 13 x 9 x 2 inch baking dish, combine soups, sour cream, broth , onion, mushrooms and seasonings.
• Arrange chicken on top of sauce.
• Bake uncovered for 1 hour or until chicken is tender.
• Serve chicken and sauce over noodles or rice.
• Garnish with parsley.

MEXICAN CHICKEN & BEAN CASSEROLE

Steps:

• Heat oven to 375F(190C). Cook chicken in skillet over medium heat until fully cooked.
• In 2L casserole dish, mix chicken with all ingredients except cheese. Cover and bake 40-45 minutes.
• Sprinkle with cheese. Bake uncovered until cheese is melted.
• Cook to an internal temperature of 175F (80C).

SAUCY CHICKEN CASSEROLE

Steps:

• In a 13x9-in. baking dish, combine the soups, sour cream, wine, onion, mushrooms and seasoning. Arrange chicken over top. , Bake, uncovered, at 350° for 1 hour or until chicken juices run clear. Serve over noodles or rice. Garnish with parsley.

CREAMY MEXICAN CHICKEN & RICE CASSEROLE

Steps:

• Prepare chicken and rice.
• Preheat oven to 350°F Mix together soups, tomatoes, and broth.
• In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
• Top with crushed chips.
• Bake for 45 minutes or until bubbling; serve over rice.
• NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.

EASY MEXICAN CHICKEN

Steps:

• Preheat oven to 375°F.
• Spread beans in a 9" x 13" casserole dish. Lay chicken breasts on top. Pour enchilada sauce over. Sprinkle with cheese.
• Baked, covered until chicken is done, about 45 minutes. (Consistency may vary - check after 30 minutes, and uncover if the sauce is too "soupy") Uncover and bake 5 minutes more, just to toast the cheese.
• Sprinkle with avocado and serve.