Cal Mex Chicken Souffle Casserole Recipes

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TEX MEX CHICKEN CASSEROLE



Tex Mex Chicken Casserole image

This Tex Mex Chicken Casserole only takes 10 minutes to put together, and is perfect for an easy weeknight meal!

Provided by Joanne Ozug

Categories     Main Course

Time 40m

Number Of Ingredients 11

4 oz tortilla chips (broken into large pieces (2 cups))
1 cup corn (canned or frozen)
15 oz can black beans (drained and rinsed (can do pinto beans too))
3 cups cooked chicken breast (diced)
2 cups shredded Mexican-style cheese
3 cups your favorite salsa ((I like Frontera))
1 bunch scallions (sliced)
2 tbsp taco seasoning
sour cream (for garnish (optional))
avocado slices (for garnish (optional))
fresh chopped tomato (for garnish (optional))

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, combine the tortilla chips, corn, black beans, diced chicken, cheese, salsa, scallions, and taco seasoning. Stir it all together very well, being careful not to crush the tortilla chips too much. Taste the mixture and adjust seasoning if necessary (and keep in mind this will taste wetter than when it comes out of the oven).
  • Pour the entire mixture into an 8×12 or 9×13 casserole dish, and cover tightly with foil. Bake for 30 minutes, then serve with your favorite garnishes (like avocado slices, sour cream, fresh chopped tomatoes, scallions, etc). Enjoy!

Nutrition Facts : Calories 487 kcal, Carbohydrate 50 g, Protein 37 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 458 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving

SOUTHWEST CHICKEN CASSEROLE



Southwest Chicken Casserole image

A Healthy Southwest Chicken Casserole Recipe that is so easy to make! This Mexican Chicken Casserole is perfect for a one-pan dinner.

Provided by The Clean Eating Couple

Categories     Main Course

Time 1h

Number Of Ingredients 11

1 cup uncooked long grain white rice
1 teaspoon minced garlic
½ cup chopped onion
1 cup chicken broth
1.5 lbs chicken breasts (cut into 1 inch cubes)
1 cup black beans (cooked, rinsed & drained)
1 cup frozen corn (defrosted)
16 oz jarred salsa
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 cup cheddar cheese

Steps:

  • Preheat the oven to 350 degrees.
  • In a large casserole dish, lay down white rice, minced garlic, onion and chicken broth. Stir until combined.
  • Add chicken breasts, black beans, corn, salsa, chili powder and paprika on top. Try to keep the rice on the bottom and covered so it can cook correctly.
  • Top with cheddar cheese.
  • Cover and bake for 45 minutes.
  • Bake uncovered for an additional 10 minutes or until the cheese is melted.

Nutrition Facts : ServingSize 1.5 cups casserole, Calories 387 kcal, Carbohydrate 39 g, Protein 35 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 92 mg, Sodium 339 mg, Fiber 5 g, Sugar 4 g

TEX-MEX CHICKEN CASSEROLE



Tex-Mex Chicken Casserole image

This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h30m

Yield 8

Number Of Ingredients 13

1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 tablespoon butter
1 small onion, finely chopped
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (4.5 ounce) can chopped green chiles
⅓ cup milk
2 tablespoons sour cream
1 teaspoon chili powder
1 teaspoon ground cumin
2 ½ cups chopped cooked chicken
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
  • Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
  • Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
  • Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g

DELIGHTFUL CHICKEN SOUFFLE



Delightful Chicken Souffle image

This is a fablous dish for a luncheon. Having tried this before, I can say it is really easy to make,and you may make it the day before if you desire. Serve with an English pea salad, or with a slice of cantalope, or honey dew melon.

Provided by weekend cooker

Categories     Chicken Breast

Time 1h25m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 9

16 slices white bread, crusts removed
5 boneless skinless chicken breast halves, cooked, thinly sliced diagonally
1/2 cup mayonnaise
1 cup grated cheddar cheese, divided
5 large eggs
2 cups milk
1 teaspoon seasoning salt
1/2 teaspoon white pepper
1 (10 ounce) can cream of mushroom soup, undiluted

Steps:

  • Butter a 9x13 inch baking dish, and line the bottom with 8 slices of bread, buttered on 1 side, buttered side up.
  • Cover with sliced chicken.
  • Spread chicken slices with mayonnaise and sprinkle with 1/2 cup cheese.
  • Top with 8 remaining slices of bread.
  • Beat together eggs, milk, salt, and pepper and pour over entirecasserole.
  • Refrigerate all day or overnight.
  • When ready to bake, spread mushroom soup with back of large spoon over top of casserole.
  • Bake uncovered at 350 degrees for 45 minutes.
  • Uncover, and sprinkle with remaining 1/2 cup of cheddar cheese and return to oven and bake for 15 minutes.

Nutrition Facts : Calories 591.9, Fat 26.1, SaturatedFat 9.5, Cholesterol 269.5, Sodium 1177.3, Carbohydrate 46.1, Fiber 1.6, Sugar 5.2, Protein 41.4

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