Chicken Ole Casserole 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.

CHICKEN AND OLIVE MOLE CASSEROLE

Steps:

• In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate., In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

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.

CHICKEN MOLE CASSEROLE WITH OLIVES

Steps:

• In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano and cumin; cover and cook for 10 minutes. Stir in chili powder, spicy chocolate cinnamon sugar and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. , In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

CHICKEN OLé! (LOW FAT)

Steps:

• Preheat oven to 350*.
• Arrange the 4 frozen Cheddar Browns in bottom of an 8" casserole sprayed with cooking spray.
• Add cooked chicken in an even layer.
• Mix together soup and canned tomato/jalapeno.
• Pour this mixture over chicken.
• Bake 40-45 minutes until potatoes are done and sauce in bubbly hot.

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.