EASY SPICY CHICKEN CASSEROLE (THE SPICY IS OPTIONAL)
This is a real tasty, very simple, no brainer sort of chicken casserole that everyone I've made it for just LOVES. This recipe makes A LOT so it's perfect for when the whole family gets together, or if you just want leftovers for work the next day. It can be prepared hours in advance and left to cook for later leaving the cook free to entertain.
Provided by catalinacrawler
Categories Oven
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken in 1 ½ inch cubes (this will help it to cook faster and get the seasonings throughout the whole piece of chicken).
- Boil chicken in a big covered pot of water seasoned with sea salt, garlic powder, oregano, rosemary, cayenne, cumin and bay leaves for approximately 1 hour. (Don't let boil too hard or your broth will evaporate too quickly).
- Have soups, veggies, green chilies and 1 cup shredded cheese pre-mixed in bowl; set aside.
- Once cooked, scoop chicken out of pot, add more water to broth and boil egg noodles in broth until soft.
- Drain pasta and return to pot.
- Add chicken and soup mixture to pot and stir.
- Pour into casserole dish and top with remaining cheese.
- Bake at 400°F for 15 minutes.
- Turn to broil for another 5-6 minutes checking every few minutes to make sure the cheese doesn't burn.
- Sprinkle top with crushed red pepper and cayenne if you want it spicier.
- I usually top half of the casserole with the red pepper and cayenne for those that want it spicier.
Nutrition Facts : Calories 408.6, Fat 20.5, SaturatedFat 9.2, Cholesterol 89.9, Sodium 2103.5, Carbohydrate 34.1, Fiber 3.1, Sugar 4.1, Protein 22.6
SPICY SOUTHWEST CHICKEN CASSEROLE
This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!
Provided by Lisa F.
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
- Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
- Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
- Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 35.9 g, Cholesterol 36.3 mg, Fat 7.7 g, Fiber 6.3 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 1127.7 mg, Sugar 5.3 g
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