Spicy Southwest Chicken Casserole Food

SOUTHWESTERN CHICKEN CASSEROLE

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.

SPICY SOUTHWEST CHICKEN CASSEROLE

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.

SPICY SOUTHWEST CHICKEN SANDWICH

Steps:

• 1. In a blender, mini-chop, or food processor, pulse the sun-dried tomatoes, chipotle, adobo sauce, water, oil, vinegar, mustard, and brown sugar together until smooth. Season with salt and pepper to taste and pulse again. Transfer to a small bowl.
• 2. In another small bowl, mash the avocado with half the cilantro and all of the lime juice. Season generously with salt and pepper to taste.
• 3. Spread 4 of the slices of bread with the avocado mixture. Spread the remaining 4 pieces of bread with the sun-dried tomato-and-chipotle mixture, then layer on the chicken, bacon, tomato, onion, the remaining cilantro, and the bread. Cut in half and serve immediately.

SOUTHWEST CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 350°F Grease 2 quart or 8x8 casserole dish.
• Prepare rice as directed to make 2 cups of cooked rice.
• Saute 2 chicken breasts in a shallow pan using olive oil, salt and pepper until done. Chop chicken breasts into bite size pieces.
• Combine all ingredients in a large bowl and mix well. Pour mixture into greased (or sprayed) casserole dish.
• Bake for 40 minutes. Cut into squares and serve.

EASY SOUTHWEST CHICKEN CASSEROLE BAKE RECIPE

Steps:

• Preheat oven to 375 degrees. Spray a 13 x 9 inch pan with non-stick cooking spray.
• In the prepared pan, layer half of the chicken, enchilada sauce, sour cream, tortillas, chilis, tomatoes and cheese. Repeat layers with remaining ingredients.
• Cover pan with aluminum foil and bake for 35-40 minutes. Remove foil and bake for 10 more minutes or until it starts to bubble.
• Let stand for 10 minutes before serving. Top with additional tomatoes and diced avocado.

SOUTHWEST CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
• Add the rice. The mixture should be the consistency of soupy pancake batter.
• Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.