Layered Chicken Casserole Recipes

CHICKEN TORTILLA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Coat a 9x13-inch casserole dish with baking spray.
• If needed, cook and shred chicken according to these easy steps.
• Heat the olive oil in a large, deep skillet over medium-high, then add the onion, green bell pepper, red bell pepper, and jalapeno. Saute until the veggies are tender, about 10 minutes.
• Add the garlic, cumin, oregano, salt, and pepper and cook until fragrant, about 30 seconds.
• Add the tomato sauce, chicken stock, and jalapeno hot sauce, then stir to combine. Let the sauce simmer for 12 minutes.
• To assemble the casserole, spread a thin layer of the sauce on the bottom of the prepared baking dish. Arrange 6 tortillas on top to cover the sauce, overlapping as needed.
• Top with 1/3 of the chicken and 1/2 cup of cheese.
• Spread 1/3 of the remaining sauce over the top, then repeat the process twice more.
• Finish by sprinkling the last 1/2 cup of the cheese over the top then cover the pan with foil.
• Bake for 35 minutes. Remove the foil, return the pan to the oven, then bake for 10 additional minutes, until the casserole is hot and bubbly and the cheese is melted. Let rest 5 minutes. Serve hot with desired toppings.

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Lightly spray a 9 x 13 inch baking dish with non stick cooking spray.
• In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Cook over low heat for 5 minutes.
• Pour a thin layer of sauce from above to cover the bottom of pan.
• Then add the shredded chicken to the remaining soup/sauce mixture.
• Layer 5 tortillas on top of the very thin layer in the pan. The tortillas will overlap slightly. You will need to cut some of them in half and piece them to cover up the entire bottom of the pan.
• Layer half of the soup/sauce mixture on the tortillas, then half of the cheese, then sprinkle on diced onions if desired.
• Then repeat those layers again starting with tortillas, soup/sauce mixture, optional onions, and cheese on top.
• Cover with foil and bake for 45-55 minutes.

LAYERED CHICKEN CASSEROLE

Steps:

• Saute chopped onion and garlic in oil.
• Add chicken pieces and brown.
• Add chilies and chicken soup.
• In a 13 X 9 X 2 baking pan layer 1/2 chicken mixture, 1/2 cheese, a layer of chips, 1/2 chicken mixture and ending with cheese.
• Bake at 350 til bubbly and cheese has melted.