PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)
Provided by JUDY2949
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.
MEXICAN CHICKEN - PAULA AND JAMIE DEEN
Make and share this Mexican Chicken - Paula and Jamie Deen recipe from Food.com.
Provided by Nikki Kate
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with the cooking spray.
- In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
- Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
- Sprinkle the cheese over the casserole and bake for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 476.8, Fat 24.8, SaturatedFat 11.1, Cholesterol 94, Sodium 1269.1, Carbohydrate 31.1, Fiber 2, Sugar 2.9, Protein 31.4
PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE
I got this recipe from Paula Deen's magazine and recently got the chance to try it. It is delicious; you can't go wrong with Paula IMO. This can be assembled and frozen ahead. When you are ready to serve, allow to thaw in the refrigerator and then cook as directed. I omit the refried beans for personal preference.
Provided by CookingONTheSide
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 13x9x2-inch baking dish.
- In large skillet, melt butter over medium heat.
- Cook onion and garlic about 5 minutes, or until tender.
- Add ground beef, chili powder, salt and red pepper.
- Cook until beef is brown and crumbly; drain.
- Stir in soup and green chiles; set aside.
- Line prepared baking dish with 6 corn tortillas.
- In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).
- Spread bean mixture onto tortillas.
- Evenly sprinkle with 1 cup cheese.
- Layer 6 more tortillas.
- Cover with meat mixture.
- Evenly sprinkle with 1 cup cheese.
- Layer remaining 6 tortillas.
- Evenly spoon remaining can of enchilada sauce onto tortillas.
- Sprinkle with remaining 2 cups cheese.
- Bake for 25 minutes or until hot and bubbly.
- Garnish with sliced black olives and bell pepper curls, if desired.
ENCHILADAS DE POLLO (PAULA DEEN)
My husband loves these enchiladas and ever since we went on a diet, he has been missing them. The original recipe is from the Paula Deen Celebrates book, but the one I am posting is just for me to try and lighten it up a bit. It's basically every ingredient in the original recipe, but fat free (if possible). It makes to big pans of enchiladas, so you might want to cut this in half
Provided by mandycakes77
Categories < 4 Hours
Time 1h25m
Yield 24 enchiladas, 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil chicken breasts, shredding the meat with a fork after cooling.
- Preheat oven to 250.
- Spray two 13x9 pans with Pam, then pour a little enchilada sauce to coat the bottom of each pan.
- Mix together shredded chicken, cream cheese, cream of chicken soup, green chilies (do not drain), and green onions in a large bowl.
- Put two tablespoons of the chicken mixture on each tortilla, then roll up tortillas and place in pan.
- Pour the remainder of the enchilada sauce over enchiladas.
- Sprinkle Monterrey Jack and Cheddar cheeses over enchiladas.
- Cover pans in foil and bake for 30 minutes, then remove foil and bake 10 more minutes.
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