Cinco De Mayo Chicken Casserole Recipes

CINCO DE MAYO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish.
• Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.
• Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.
• Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.

CINCO DE MAYO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F Lightly coat a 13x9 in baking dish with cooking spray.
• In a medium bowl combine cumin, onion powder, paprika, salt, and chili powder. Add chicken and toss to coat. Set aside.
• Heat a 12 inch saute pan over medium high heat and add 2 tbls oil. Saute red onion for 3 minutes. Add corn and bell peppers saute 5 minutes then add garlic. Saute until lightly browned, about 3 minutes more. Remove from pan and set aside.
• In same pan over medium low heat add chipotle pepper, adobo sauce, remaining olive oil, and rice. Saute rice until sauce and oil are absorbed.
• Add chicken broth, cream cheese, sour cream, and salsa. Heat to a simmer then add veggie mix. Cook for 5 minutes or until heat through and the cream cheese is incorporated.
• Prepare corn bread as directed on package. Add 1/4 cup shredded cheese.
• Add chicken to rice mixture and gently stir. Spoon chicken and rice into baking dish and top with remaining cheese. Spoon corn bread mix over the top of the cheese and spread evenly.
• Place in oven for 35 minutes or until corn bread, tested with a toothpick comes out clean.