CHICKEN CHILI CASSEROLE RECIPES

MEXICAN CHILI VERDE CHICKEN CASSEROLE RECIPE | MYRECIPES

Mexican Chili Verde Chicken Casserole Recipe | MyRecipes image

This casserole is a favorite in our test kitchen and it's easy to see why. It's delicious, family friendly and easy to prep. You might want to double this recipe—you're going to want leftovers.

Provided by Adam Hickman

Yield Serves 4 (serving size: about 1 1/2 cups)

Number Of Ingredients 10

Ingredients

6 (4-oz.) boneless, skinless chicken thighs, cut into 1-in. pieces
½ teaspoon black pepper
1 ½ teaspoons kosher salt, divided
1 tablespoon canola oil
¾ cup uncooked long-grain white rice
1 (15-oz.) can black beans, drained and rinsed
1 ¼ cups chicken stock or water
1 cup fresh corn kernels (3 ears), or frozen, thawed, and drained corn
1 cup tomatillo salsa (such as Herdez Mild Salsa Verde), divided
6 ounces Cheddar cheese, shredded (about 1 1/2 cups), divided

Steps:

Position oven rack 8 inches from heat source. Preheat oven to 375°F. Sprinkle chicken with pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken; cook, stirring once, until well browned, 5 to 6 minutes. (Chicken will still be raw at this point.) Transfer chicken to an 8- x 8-inch baking dish coated with cooking spray.
Add rice to skillet; cook over medium-high, stirring often, until most of the rice turns white, 1 to 2 minutes. Stir in beans, stock, corn, and 3/4 cup of the salsa; bring to a simmer over medium. Stir in 4 ounces of the cheese and remaining 3/4 teaspoon salt. Transfer mixture to baking dish; stir to combine. Cover with aluminum foil, and bake in preheated oven until rice is tender and chicken is done, about 45 minutes.
Remove from oven; uncover and sprinkle with remaining 2 ounces cheese. Increase oven temperature to high broil. Return baking dish to oven; broil until cheese is melted and lightly browned, about 2 minutes. Top with remaining 1/4 cup salsa.

TEXAN RANCH CHICKEN CASSEROLE RECIPE: HOW TO MAKE IT

Texan Ranch Chicken Casserole Recipe: How to Make It image

Every time I serve this creamy chicken ranch casserole, it gets rave reviews. The recipe was passed down to me and is so good! It's really easy to make, freezes well and has just a touch of heat. If your family likes more, add some jalapenos! —Kendra Doss, Smithville, Missouri

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon canola oil
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 cups shredded reduced-fat cheddar cheese, divided

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.

Nutrition Facts : Calories 329 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 719mg sodium, CarbohydrateContent 31g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

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CHICKEN CASSEROLE RECIPES | ALLRECIPES

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MEXICAN CHILI VERDE CHICKEN CASSEROLE RECIPE | MYRECIPES

Preheat oven to 375°F. Sprinkle chicken with pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken; cook, stirring once, until well browned, 5 to 6 minutes. (Chicken will still be raw at this point.) Transfer chicken …
From myrecipes.com

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