Baked Aztec Chicken Casserole Recipes

CHICKEN AZTEC CASSEROLE

Steps:

• Preheat oven to 350°F.
• Boil chicken breasts until no longer pink in the middle.
• Place cooked chicken breasts in food processor and give a few pulses to chop up. Don't get it too fine. If you don't have a food processor then shred the chicken by hand.
• In a large bowl combine all of the ingredients except tortilla strips and 1 cup of cheese. Also add in the chopped chicken. Mix well.
• Grease a 9x13 backing dish and place one layer of tortilla strips in bottom. Spoon 1/3 of mixture on strips and spread evenly. Continue alternating tortilla strips and chicken mixture with the top layer being the chicken mixture.
• Cover and bake for 60 minutes or until bubbly.
• Remove from oven and uncover. Sprinkle remaining cup of cheese on top. Put back in oven uncovered for 5 minutes or until cheese is melted.
• Remove from oven and allow to cool for 5-10 minutes.
• Cut and serve. Can top with sour cream, salsa, hot sauce or fresh guacamole.

BAKED CHICKEN CASSEROLE

Steps:

• Heat oven to 375ºF.
• Mix cream cheese spread, 2 Tbsp. milk and seasoning until blended.
• Heat oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 6 to 7 min. or until chicken is done. Stir in cream cheese mixture and all remaining ingredients except bacon. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
• Bake 10 min. Top with bacon; bake, uncovered, 15 min. or until casserole is heated through.

BAKED CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a pot of water to a boil. Add chicken breast and continue to boil until no longer pink in the center, 15 to 20 minutes.
• While chicken boils, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Heat oil in a skillet over medium-high heat. Saute mushrooms, basil, and garlic in the skillet for about 5 minutes.
• Drain and chop chicken. Heat soup in another pot over low heat until warm, about 5 minutes. Add chicken, garlic mixture, milk, salt, and pepper.
• Melt butter and add to drained pasta along with the soup mixture. Mix together, put into a casserole dish, and top with Parmesan cheese.
• Bake in the preheated oven until melted and bubbly, about 20 minutes.

PASTEL AZTECA (MEXICAN LASAGNA)

Steps:

• Place chicken, onion, bay leaf, garlic and a little salt in a pot then cover with water. Bring to a boil and cook until the meat is tender.
• Strain the broth and let the chicken cool and then shred it using two forks. Set everything aside.

EASY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
• Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).

BAKED AZTEC CHICKEN CASSEROLE

Steps:

• 1. Prepare the tomatillo sauce. Reserve in the pan off heat. Prepare the shredded chicken. Reserve in a bowl. Roast, peel, and seed the chiles. Remove the stems and cut the chiles into short thin strips. Reserve in a bowl. 2. Preheat oven to 350°. In a medium skillet, heat oil to a depth of about 1/2 inch until hot. Using tongs, fry the tortillas, 1 at a time, until barely stiff but not brown, about 20 seconds. Drain on paper towels. 3. Arrange 4 tortillas, overlapping, to cover the bottom of a square 8-inch baking dish. Cover with 1/2 of the chicken, 1/2 of the chile strips, 1/3 of the sour cream, 1/3 of the sauce, and 1/3 of the cheese. Top with 4 tortillas and repeat with layers of chicken, chile strips, sour cream, sauce, and cheese. Top with the 4 remaining tortillas, remaining sour cream, sauce, and cheese. Bake until completely heated through and bubbling, about 25 minutes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.