Chicken And Green Salsa Casserole Recipes

SALSA VERDE CHICKEN CASSEROLE

Steps:

• In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

SALSA CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the Chicken Breast (1 pound) into 1/2 to 1-inch strips.
• In a bowl, toss the chicken and half the Taco Seasoning (1/2 packet) seasoning until combined.
• In a non-stick skillet over medium-high heat, add Olive Oil (1 tablespoon). Once hot, add the chicken and sear until no longer pink, then transfer to a plate and set aside.
• Add Taco Seasoning (1/2 packet) and Green Bell Pepper (1) to the same pan with the remaining Yellow Onion (1). Cook until the veggies are softened, 4-5 more minutes.
• Remove from heat. Add the White Rice (3 cup) and Chunky Salsa (1 jar) and stir until everything is mostly combined.
• Add to a 9x13-inch casserole dish and top with the chicken, pressing it down into the rice. Sprinkle Shredded Cheddar Cheese (1 cup) over the top.
• Bake for 10-15 minutes, or until the cheese is brown and bubbling and the chicken is cooked through.
• Let cool, then serve with toppings like Scallion (to taste) or Sour Cream (to taste).

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

SALSA CHICKEN RICE CASSEROLE

Steps:

• Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
• Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly.

GREEN SALSA CHICKEN

Steps:

• Pound chicken breast (between 2 pieces plastic).
• Put oil in skillet,Brown chicken on both sides.
• Salt and pepper to taste.
• Place chicken into casserole dish.
• In same skillet put chicken broth and sour cream mix together and heat.
• Pour mixture over chicken.
• Spoon salsa over chicken.
• Top with grated cheese.
• Bake in 350°F oven for 30 to 45 minutes.

SALSA CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.
• Cut the chicken breasts into 3 pieces and submerge into the liquid in the baking dish as far as possible.
• Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.
• Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
• Top with green onions and serve.

GREEN CHICKEN CHILAQUILES CASSEROLE

Steps:

• Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.
• In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
• Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.
• Preheat the oven to 350 degrees F. Butter a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls).
• Combine the cheeses in a mixing bowl.
• To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.
• Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.
• In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
• In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
• Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
• Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
• When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.

SALSA VERDE CHICKEN AND CAULIFLOWER RICE

Steps:

• Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
• Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
• Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.