Chicken And Green Salsa Casserole Recipes

SALSA CHICKEN CASSEROLE

Steps:

• Preheat oven to 375°F and lightly grease an 11"x7" casserole dish with butter. Set aside.
• Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.
• Add water, ZATARAIN'S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.
• Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
• Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
• Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
• Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.
• Serve, top with sour cream, cilantro, and corn chips, if desired.

SALSA VERDE CHICKEN BAKE

Steps:

• Preheat the oven: Preheat the oven to 350°F.
• Bake the chicken: Bake the chicken for 25 to 30 minutes. If you have a meat thermometer, use it. The chicken should be removed from the oven when the internal temperature of the breast meat reaches 150°F.
• Serve: Remove from oven. Serve immediately. Spoon over cooked rice or quinoa. Sprinkle with chopped fresh cilantro. Serve with tortilla chips for crunch if you would like.

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

CHICKEN IN SALSA VERDE TAMAL CASSEROLE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish. Set aside 3/4 cup of salsa verde and combine the rest with the shredded chicken. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer. Cover with aluminum foil and place in the oven for an hour.
• Remove from the oven. Carefully remove the aluminum foil and spread on the remaining 3/4 cup of salsa verde. Top with the cream and cheese. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.

GREEN SALSA CHICKEN

Steps:

• Pound chicken breast (between 2 pieces plastic).
• Put oil in skillet,Brown chicken on both sides.
• Salt and pepper to taste.
• Place chicken into casserole dish.
• In same skillet put chicken broth and sour cream mix together and heat.
• Pour mixture over chicken.
• Spoon salsa over chicken.
• Top with grated cheese.
• Bake in 350°F oven for 30 to 45 minutes.