Chicken Casserole Ole Recipes

CHICKEN OLE CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 dish with nonstick spray.
• In a bowl, combine the chicken, chilies, tomatoes, 1 cup broth, soups, and onion; set aside.
• Warm 10 tortillas in the microwave. Cut into wedges.
• Layer the tortillas on the bottom of a greased 9×13 pan. Spoon 1/2 cup of broth over the tortillas. You don't want to soak them, just a little to soften them up.
• Top with 1/2 the chicken mixture and sprinkle with 1/2 the cheese.
• Repeat layers, starting with 10 more tortillas warmed and cut in quarters. Spoon the remaining 1/2 cup of broth over the tortilla layer, then add the chicken mixture and cheese. Cover with foil that has been sprayed with nonstick spray.
• Bake for 45 minutes. Uncover and bake an additional 10 minutes. Broil for the last 2-3 minutes of the cooking time. Let sit 10-15 minutes before serving.

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
• In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

CHICKEN OLE

Steps:

• In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.

CHICKEN OLE CASSEROLE

Steps:

• Spray a 13x9 inch baking dish with nonstick cooking spray.
• Layer with half the tortilla strips and half the chicken; set aside.
• In a bowl, mix together the soup, milk, onion, garlic, chiles, and salsa; mix well.
• Spread over the chicken.
• Layer with remaining tortilla strips and chicken.
• Sprinkle with cheese.
• Bake in a 300° oven for 1 1/2 hours.

EASY ONE-POT CHICKEN CASSEROLE

Steps:

• Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
• Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
• Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
• Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
• Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.

CHICKEN CASSEROLE OLE'

Steps:

• Just in case you didn't see, boil the chicken now.
• Mix together soups, and chilies in a small bowl and set aside.
• Mix cheeses in a small bowl and set aside.
• Spray a 13X9X2-inch baking dish with cooking spray.
• Layer half of each ingredient in a dish in the following order: tortillas, chicken, soup mixture, cheese mixture.
• Repeat layers with remaining ingredients starting with tortillas and ending with cheese.
• Pour evaporated skim milk evenly over top of casserole and let stand for one hour.
• Bake at 350°F for 50-60 min or until it is brown and warm throughout. Let casserole cool for fifteen minutes before serving.