Chicken Chili Bake Recipes

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CHICKEN AND CHILES CASSEROLE



Chicken and Chiles Casserole image

This casserole makes good use of leftover meat and is very filling. -Lois Keel, Alburquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 10

1 cup sour cream
1 cup half-and-half cream
1 cup chopped onion
1 can (4 ounces) chopped green chiles
1 teaspoon salt
1/2 teaspoon pepper
1 package (2 pounds) frozen shredded hash brown potatoes
2-1/2 cups cubed cooked chicken
2-1/2 cups shredded cheddar cheese, divided
Chopped fresh cilantro, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese. , Pour the mixture into a greased 13x9-in. or 3-qt. baking dish. Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro.

Nutrition Facts : Calories 410 calories, Fat 21g fat (14g saturated fat), Cholesterol 111mg cholesterol, Sodium 647mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein.

CHILI CHICKEN



Chili Chicken image

A tasty version of drumsticks with a bit of sweetness and spiciness. Thai sweet chili sauce adds an Asian flair.

Provided by Margot McKinney

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 1h30m

Yield 12

Number Of Ingredients 4

2 tablespoons honey
5 tablespoons sweet chili sauce
3 tablespoons soy sauce
12 chicken drumsticks, skin removed

Steps:

  • In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
  • Preheat an outdoor grill for medium-high heat.
  • Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 5.9 g, Cholesterol 61.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 19.6 g, SaturatedFat 1.1 g, Sodium 352.7 mg, Sugar 5 g

LOW-CARB CHICKEN CHILI CASSEROLE



Low-Carb Chicken Chili Casserole image

This tasty, low-carb casserole is perfect whether you're watching your waistline or not. It's full of chicken and chili flavor with a lovely crust on top, it's always a favorite!

Provided by SunnyDaysNora

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
½ cup diced onion
1 large cooked chicken breast, shredded
1 ½ teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon seasoned salt
½ teaspoon red pepper flakes
½ teaspoon ground cumin
1 cup shredded Cheddar cheese
2 (4 ounce) cans diced green chiles
¾ cup milk
2 large eggs
¼ cup crushed pork rinds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.
  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.
  • Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.
  • Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.

Nutrition Facts : Calories 275 calories, Carbohydrate 6.2 g, Cholesterol 121.8 mg, Fat 18.3 g, Fiber 1.2 g, Protein 22.7 g, SaturatedFat 7.2 g, Sodium 763.6 mg, Sugar 3.6 g

CHICKEN CHILI CASSEROLE



Chicken Chili Casserole image

This chili casserole can be made up to a month ahead and frozen until you are ready to serve. It is packed with black beans, corn and chicken. Recipe is from the cookbook, "You've Got it Made," by Diane Phillips.

Provided by CookingONTheSide

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1/4 cup vegetable oil
1/2 cup onion, finely chopped
1 garlic clove, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
3 tablespoons cornmeal
2 1/2 cups chicken broth
1 cup tomato sauce
4 cups cooked chicken (chopped or shredded)
2 cups corn kernels
15 1/2 ounces can black beans, rinsed and drained (or try kidney beans)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
3 cups tortilla chips (6-8 ounces)
1 1/2 cups mild cheddar cheese, finely shredded
1/2 cup monterey jack cheese, finely shredded

Steps:

  • In large stockpot or Dutch oven, heat the oil over medium heat.
  • Add the onion, garlic, chili powder, cumin and oregano.
  • Saute for 3 minutes, or until the garlic is fragrant.
  • Add the cornmeal, stirring for about 2 minutes.
  • Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.
  • Add the chicken, corn, beans, salt and pepper.
  • Simmer, uncovered, for 30 minutes.
  • Stir frequently to prevent sticking.
  • Lightly coat a 9x13-inch baking dish with enough tortilla chips to cover the bottom.
  • Spoon the chili over the chips and sprinkle with cheeses.
  • If making ahead, let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.
  • The day before serving, move the chili to the refrigerator and let thaw overnight.
  • When ready to serve, preheat the oven to 350 degrees F.
  • Let the chili sit at room temperature for 30 minutes.
  • Bake the chili, covered, for 20 minutes.
  • Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling.
  • Serve immediately.

CHILLI CHICKEN ONE-POT



Chilli chicken one-pot image

A prepare-ahead one pot that will please all ages and is easily made for a crowd, just reheat and add some garlic bread and a salad

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 1h25m

Number Of Ingredients 13

2 large onions, halved and sliced
2 tbsp olive oil
265g chorizo ring, peeled and thickly sliced
4 red peppers, deseeded and cut into large chunks
2 x 400g/14oz can chopped tomato
2 chicken stock cubes
½-1 tsp dried chilli flakes
2 tsp dried oregano
16 boneless skinless chicken thighs
3 x 410g/14oz cans red kidney beans, drained
15g pack coriander, chopped
2-3 avocado, skinned and sliced
good squeeze lime juice

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Fry the onions in the oil for 5 mins until they become soft and start to colour. Add the chorizo and fry for a few mins more. Stir in the peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chilli and oregano.
  • Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 mins. Add the beans, stir, then cook for 20 mins more. You can make this up to 2 days ahead and keep chilled.
  • To serve, reheat on the top of the stove or in the oven at 190C/fan 170C/gas 5 for 1 hr 10 mins until piping hot. Stir in most of the coriander, toss the rest with the avocado, lime and a little salt, then pile this on top. Serve with Garlic & oregano bread (below) and a bag of green salad tossed with olives, cherry tomatoes and finely sliced red onion.

Nutrition Facts : Calories 501 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 58 grams protein, Sodium 3.16 milligram of sodium

BAKED CHILI CHICKEN



Baked Chili Chicken image

This is my favorite chicken recipe because it's moist everytime I make it. I got this recipe from Kraft's "what's cooking" magazine. Fall 2007.

Provided by Love.to.cook

Categories     Chicken Breast

Time 30m

Yield 2 Chicken breasts, 2 serving(s)

Number Of Ingredients 4

6 tablespoons chicken coating mix (1/2 a pouch)
2 teaspoons chili powder
1/2 teaspoon garlic powder
2 boneless skinless chicken breasts

Steps:

  • Preheat oven to 425 degrees
  • Combine coating mix, chili powder, and garlic powder.
  • Use to coat chicken as directed on package.
  • Place on baking sheet.
  • Bake for 20 minutes or until chicken is cooked through(170 degrees F).
  • Serve with rice and a salad.

Nutrition Facts : Calories 140.3, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 103.1, Carbohydrate 1.9, Fiber 1, Sugar 0.4, Protein 27.7

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