Smothered Chicken Queso Casserole Recipes

SMOTHERED CHICKEN QUESO CASSEROLE RECIPE - (4.1/5)

Steps:

• Heat oven to 350°F. Spray 13 x 9-inch baking dish or 2 1/2-quart casserole with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven. In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve one-fourth of the sauce mixture. Stir rice into remaining sauce mixture. Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil. Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F). Cool 10 minutes. Garnish with tomatoes and cilantro.

SMOTHERED CHICKEN QUESO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
• In large bowl, stir together salsa con queso, half-and-half and chopped green chilies; stir in pepper.
• Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
• Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when centre of thickest part is cut (at least 165°F).
• Cool 10 minutes. Garnish with tomatoes and cilantro.

SMOTHERED CHICKEN

Steps:

• Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;

SMOTHERED CHICKEN

Steps:

• Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.

LIGHTENED-UP SMOTHERED CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook pasta as directed on package; drain.
• Meanwhile, rub chicken breasts with grill seasoning.
• In 10-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 9 to 11 minutes, turning once, until deep brown on both sides (chicken will not be cooked all the way through).
• In large bowl, mix soup, milk, melted butter, thyme, paprika and salt; reserve 1/2 cup sauce. Stir in cooked pasta and frozen broccoli.
• Place pasta mixture in baking dish; top with chicken. Spoon reserved sauce over chicken. Cover; bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Uncover; let stand 5 minutes. Top with bacon.