CHICKEN TACO CASSEROLE (OAMC)
Make and share this Chicken Taco Casserole (oamc) recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix taco seasoning and tomato sauce.
- Add shredded chicken and coat it well with tomato mixture.
- Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
- Top with chicken mixture.
- (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
- Freeze in the disposable pan or pop out and put in freezer bag.
- Place casserole back in the 9 X 13 X 2 pan.
- After thawing top with grated cheese.
- Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
- Top with your favorite toppings or dip with tortilla chips!
Nutrition Facts : Calories 375.6, Fat 10.5, SaturatedFat 4.9, Cholesterol 56.5, Sodium 1648.2, Carbohydrate 44.6, Fiber 7.1, Sugar 5.2, Protein 25.9
TACO CHICKEN NUGGETS
This is always one of the first things to disappear during parties! (If you use the egg substitute and no butter it won't be as crispy, but will be low fat.)
Provided by Junebug
Categories Lunch/Snacks
Time 30m
Yield 1 platter
Number Of Ingredients 6
Steps:
- Heat oven to 375.
- Mix crumbs, taco seasonings and butter.
- Dip nuggets into egg, then into crumbs, coating evenly.
- Place on an ungreased cookie sheet and bake 10-15 minutes til chicken is done and coating is crisp.
- Serve with Picante Sauce for dipping.
CHICKEN NUGGET TACOS
Kids will love this combination of tacos and chicken nuggets all "wrapped" up in one recipe!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bake chicken nuggets as directed on package. Cover to keep warm. Reduce oven temperature to 325°F. Heat taco shells and tortillas as directed on box.
- Meanwhile, in small bowl, mix sour cream, taco seasoning mix and enough milk for desired consistency. Set aside.
- Fill each taco shell and tortilla with 2 chicken nuggets, cheese, lettuce and salsa. Drizzle each with sour cream mixture.
Nutrition Facts : Calories 400, Carbohydrate 31 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving (2 Tacos), Sodium 890 mg, Sugar 2 g, TransFat 1 g
CHICKEN NUGGETS - OAMC
This is the way I make my chicken nuggets. My kids love these and I try to keep some on hand in the freezer for quick snacks and meals. The technique came from the 30 day gourmet cookbook. This is an estimate on the crumbs. I normally do a whole bunch of chicken at once and just kind of eyeball the amounts.
Provided by JillAZ
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- spray a baking sheet with cooking spray and set aside.
- Cut chicken into slices and then into "nugget" sized pieces.
- In a medium bowl, mix together the ranch dressing and the milk.
- put chicken pieces into bowl with milk mixture.
- Crush the ritz crackers into fine crumbs. I use my food processor.
- Place cracker crumbs and paprika in a large zipper type baggie. Seal and shake to mix together.
- Place a few of the chicken pieces into the bag of coating mix. Seal bag and shake to coat.
- Place nuggets on prepared baking sheet.
- Repeat until all chicken has been coated.
- Bake for 15-20 minutes or until chicken is done.
- Remove from oven and cool. I like to flash freeze before placing in a freezer bag and freezing.
- To serve:.
- Place frozen nuggets on a baking sheet and bake at 400 degrees for 5-10 minutes or until heated through. You can heat in the microwave, but they don't turn out as crispy.
- Note: Flash freezing just means to place the items on a baking sheet, not touching, and put in the freezer until firm. This keeps them from sticking together in one big clump.
Nutrition Facts : Calories 488.1, Fat 21.1, SaturatedFat 4.5, Cholesterol 152.4, Sodium 697, Carbohydrate 20.7, Fiber 0.9, Sugar 2.8, Protein 51
PAULA DEEN'S CHICKEN NUGGETS
These look wonderful and easy because they're baked, not fried, and they get their flavor from sour-cream-and-onion-flavored potato chips. What an idea! Paula says to serve them with her Honey Mustard Sauce, which I have also posted. She also says that they can be frozen after baking.
Provided by CorriePDX
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips.
- Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown.
CHICKEN TACOS WITH CHIPOTLE
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with "chipotle chiles in adobo" on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
Provided by David Tanis
Categories tacos, main course
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
- Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
- Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
CRUNCHY CHICKEN NUGGET TACOS
Dinner ready in just 20 minutes! Enjoy these crunchy chicken nugget tacos with creamy Caesar dressing sprinkled with chow mein noodles.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bake or microwave nuggets as directed on package.
- Meanwhile, spread 1 tablespoon dressing over each tortilla; sprinkle each evenly with 1/2 cup lettuce. Arrange 2 tomato slices and 3 nuggets down center of each tortilla; sprinkle nuggets with 2 tablespoons chow mein noodles.
- Fold sides of tortillas over filling, slightly overlapping.
Nutrition Facts : Calories 395, Carbohydrate 38 g, Cholesterol 40 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg
SALSA MEATLOAF (OAMC)
This meatloaf tastes even better reheated the next day! The measurements are approx. as I usually do not measure the amounts as I'm throwing it together.**edited on October 24 to add instructions (see step 4) for Once a Month Cooking. I usually make this during a cooking blitz and freeze until needed.
Provided by Pamela
Categories Meat
Time 50m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Mix ingredients for loaf together and place in a loaf pan.
- Bake at 350 degrees for 45 minutes or until almost done.
- Top loaf with sauce and bake 10-15 minutes longer.
- ** for OAMC: complete steps 1 & 2 but bake until done. Defrost overnight, top with sauce and then bake at 350 degrees for 20 minutes or until sauce bubbles. OR bake from frozen for 1 hour at 350 degrees, top with sauce and then bake for 30 minutes or longer until sauce bubbles.**
Nutrition Facts : Calories 1632.2, Fat 79.5, SaturatedFat 29.4, Cholesterol 520.9, Sodium 5390.8, Carbohydrate 119.5, Fiber 13.2, Sugar 37.3, Protein 110.5
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