Mexican Chicken And Corn Casserole Recipes

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MEXICAN CORN AND CHICKEN CASSEROLE



Mexican Corn and Chicken Casserole image

This easy recipe combines Mexican cheeses and seasonings with rice and tomatoes for a chicken casserole that showcases so many of the flavors you love in south-of-the-border cooking.

Provided by BHG Test Kitchen

Time 55m

Number Of Ingredients 14

1 14.5 ounce can reduced-sodium chicken broth
1 cup uncooked long grain rice
1 tablespoon vegetable oil
0.25 cup chopped onion
2 cloves garlic, minced
2 cup frozen corn, thawed
1.5 cup shredded cooked chicken breast*
1 14.5 ounce can diced tomatoes, undrained
1 cup tomato sauce
1 cup shredded Mexican-style four cheese blend (4 ounces)
1 tablespoon chili powder
Sour cream (optional)
Fresh cilantro (optional)
2 green onions, thinly sliced (optional)

Steps:

  • Preheat oven to 350°F. Grease a 2-quart casserole; set aside. In a large saucepan combine broth and rice. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender.
  • Meanwhile, in another large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Remove from heat.
  • Add corn, shredded chicken, tomatoes, tomato sauce, 1/2 cup of the cheese, the chili powder, and the rice mixture to onion mixture; stir until well mixed. Transfer to the prepared casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 20 to 25 minutes or until cheese is lightly browned and mixture is heated through. If desired, top with sour cream, cilantro, and sliced green onions.

Nutrition Facts : Calories 524 kcal, Carbohydrate 66 g, Cholesterol 70 mg, Protein 32 g, SaturatedFat 7 g, Sodium 1099 mg, Sugar 8 g, Fat 16 g, UnsaturatedFat 5 g

MEXICAN CHICKEN AND CORN CASSEROLE



Mexican Chicken and Corn Casserole image

This has a mexican flavor similar to mexican cornbread, but it is a lot more moist and makes a great meal, or leave out the chicken for a great side dish.

Provided by DJBiker

Categories     One Dish Meal

Time 1h10m

Yield 12 , 12 serving(s)

Number Of Ingredients 10

2 chicken breasts, boiled and shredded
2 (15 ounce) cans creamed corn
1 (15 ounce) can whole kernel corn (Drained)
1 (8 1/2 ounce) box Jiffy baking mix
2 eggs (Beaten slightly)
3/4 cup milk
1/2 cup vegetable oil
1/4 cup fresh green chile (Seeds removed or just use canned)
1/4 cup Spanish onion (Diced)
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees.
  • Mix all ingredients together.
  • Place in a buttered 2-quart dish.
  • Bake until set in the middle, usually about an hour.

Nutrition Facts : Calories 231.1, Fat 13.4, SaturatedFat 2.5, Cholesterol 52.9, Sodium 421.1, Carbohydrate 22, Fiber 1.8, Sugar 3.6, Protein 8.9

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