Chicken Chili Casserole Recipes

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LOW-CARB CHICKEN CHILI CASSEROLE



Low-Carb Chicken Chili Casserole image

This tasty, low-carb casserole is perfect whether you're watching your waistline or not. It's full of chicken and chili flavor with a lovely crust on top, it's always a favorite!

Provided by SunnyDaysNora

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
½ cup diced onion
1 large cooked chicken breast, shredded
1 ½ teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon seasoned salt
½ teaspoon red pepper flakes
½ teaspoon ground cumin
1 cup shredded Cheddar cheese
2 (4 ounce) cans diced green chiles
¾ cup milk
2 large eggs
¼ cup crushed pork rinds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.
  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.
  • Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.
  • Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.

Nutrition Facts : Calories 275 calories, Carbohydrate 6.2 g, Cholesterol 121.8 mg, Fat 18.3 g, Fiber 1.2 g, Protein 22.7 g, SaturatedFat 7.2 g, Sodium 763.6 mg, Sugar 3.6 g

CHICKEN CHILI



Chicken Chili image

Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor.

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
Chopped onions, corn chips, grated cheddar, sour cream

Steps:

  • Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Preheat the oven to 350 degrees F.
  • Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

CHICKEN CHILE RELLENO CASSEROLE RECIPE - (3.7/5)



Chicken Chile Relleno Casserole Recipe - (3.7/5) image

Provided by Tricia33

Number Of Ingredients 9

1-1/2 lbs cooked, cut up chicken
7 Pasilla chile's, roasted, skinned and seeded
1 pound of shredded cheddar cheese
1/4 pound shredded Monterey jack cheese
1/4 pound of pepper jack cheese
1 can evaporated milk
4 eggs
2 tablespoons flour
2 teaspoons of salt

Steps:

  • Preheat oven to 350 degrees. Place chicken in crockpot with a cup of verde sauce cooked on high for 4 hours and then shred chicken. In a 9×13 casserole dish. Place a layer of green chili's. Add chicken on top of chili's. Top with shredded cheese (about half of your mixed cheese) Add a layer of chili's on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 degress for 45-60 minutes or until done. Let rest 5 minutes before cutting!!

GREEN CHILE CHICKEN CASSEROLE



Green Chile Chicken Casserole image

I love the flavor of green enchiladas, but sometimes I don't love rolling all the tortillas, lol! Here is a casserole that gives that great, tangy flavor, but in much less time. Garnish with sour cream, if you like. Mexican rice and borracho beans are great sides for this Tex-Mex family meal.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 13

1 cooking spray
1 ½ pounds boneless, skinless chicken thighs, cooked
2 cups shredded Monterey Jack cheese, divided
2 teaspoons chili powder
1 (28 ounce) can tomatillos, drained
2 (4 ounce) cans mild chopped green chile peppers
1 bunch green onions, trimmed and cut into 3-inch lengths
½ cup chopped cilantro
1 jalapeno pepper, seeded and minced
2 cloves garlic, peeled
salt and ground black pepper to taste
1 cup chicken broth
12 corn tortillas

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
  • Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
  • Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
  • Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
  • Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

Nutrition Facts : Calories 420.4 calories, Carbohydrate 27.4 g, Cholesterol 106.8 mg, Fat 20 g, Fiber 7.7 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 1063.8 mg, Sugar 3.8 g

CHICKEN AND CHILES CASSEROLE



Chicken and Chiles Casserole image

This casserole makes good use of leftover meat and is very filling. -Lois Keel, Alburquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 10

1 cup sour cream
1 cup half-and-half cream
1 cup chopped onion
1 can (4 ounces) chopped green chiles
1 teaspoon salt
1/2 teaspoon pepper
1 package (2 pounds) frozen shredded hash brown potatoes
2-1/2 cups cubed cooked chicken
2-1/2 cups shredded cheddar cheese, divided
Chopped fresh cilantro, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese. , Pour the mixture into a greased 13x9-in. or 3-qt. baking dish. Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro.

Nutrition Facts : Calories 410 calories, Fat 21g fat (14g saturated fat), Cholesterol 111mg cholesterol, Sodium 647mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein.

NEW MEXICO STYLE CHILI CHICKEN CASSEROLE



New Mexico Style Chili Chicken Casserole image

This is an easy to make tasty dish that I clipped from my local newspaper. I especially like that it can be prepared a day ahead.

Provided by Chris from Kansas

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 (14 ounce) can chicken broth
2 (4 ounce) cans chopped green chilies, drained
1 cup chopped onion
1 cup light sour cream
1/2 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon fresh ground black pepper
2 (10 1/2 ounce) cans condensed cream of chicken soup
1 garlic clove, minced
20 (6 inch) corn tortillas
4 cups shredded cooked chicken breasts (about 1 pound)
2 cups finely shredded low-fat cheddar cheese

Steps:

  • Heat oven to 350°F.
  • Coat a 9x13 dish with cooking spray.
  • In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
  • Bring to a boil, stirring constantly.
  • Remove from heat.
  • Spread 1 cup mixture in the dish.
  • Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
  • Repeat layers, ending with cheese.
  • Spread remaining soup mixture over cheese.
  • Bake 30 minutes or until bubbly.
  • Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.

Nutrition Facts : Calories 453.9, Fat 16.9, SaturatedFat 6.3, Cholesterol 80.8, Sodium 1104.3, Carbohydrate 39.8, Fiber 4.6, Sugar 3.6, Protein 35.9

CHICKEN CHILI CASSEROLE



Chicken Chili Casserole image

This chili casserole can be made up to a month ahead and frozen until you are ready to serve. It is packed with black beans, corn and chicken. Recipe is from the cookbook, "You've Got it Made," by Diane Phillips.

Provided by CookingONTheSide

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1/4 cup vegetable oil
1/2 cup onion, finely chopped
1 garlic clove, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
3 tablespoons cornmeal
2 1/2 cups chicken broth
1 cup tomato sauce
4 cups cooked chicken (chopped or shredded)
2 cups corn kernels
15 1/2 ounces can black beans, rinsed and drained (or try kidney beans)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
3 cups tortilla chips (6-8 ounces)
1 1/2 cups mild cheddar cheese, finely shredded
1/2 cup monterey jack cheese, finely shredded

Steps:

  • In large stockpot or Dutch oven, heat the oil over medium heat.
  • Add the onion, garlic, chili powder, cumin and oregano.
  • Saute for 3 minutes, or until the garlic is fragrant.
  • Add the cornmeal, stirring for about 2 minutes.
  • Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.
  • Add the chicken, corn, beans, salt and pepper.
  • Simmer, uncovered, for 30 minutes.
  • Stir frequently to prevent sticking.
  • Lightly coat a 9x13-inch baking dish with enough tortilla chips to cover the bottom.
  • Spoon the chili over the chips and sprinkle with cheeses.
  • If making ahead, let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.
  • The day before serving, move the chili to the refrigerator and let thaw overnight.
  • When ready to serve, preheat the oven to 350 degrees F.
  • Let the chili sit at room temperature for 30 minutes.
  • Bake the chili, covered, for 20 minutes.
  • Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling.
  • Serve immediately.

GREEN CHILE CHICKEN CASSEROLE



Green Chile Chicken Casserole image

This Green Chile Chicken Casserole is full of tangy southwest flavor, super comforting, and easy to make! With only 8 ingredients, it comes together quickly and makes dinner a breeze. With a variety of serving options, this will quickly become a favorite!

Provided by Kimber

Categories     Dinner

Time 30m

Number Of Ingredients 9

4 cups shredded chicken
8 oz chopped green chiles ((2 cans))
10.5 oz cream of chicken soup
1/2 cup sour cream
1/4 cup milk
1/2 tsp garlic powder
1/2 tsp cumin
1 cup cheddar cheese
fresh cilantro (chopped)

Steps:

  • Preheat oven to 350˚F.
  • Combine the cream of chicken soup, sour cream, milk, garlic powder, and cumin. Then stir in the shredded chicken and green chiles.
  • Spread the mixture in a casserole dish and top with cheddar cheese.
  • Bake for 20-30 minutes until the edges are bubbly and the casserole is hot throughout.
  • Let sit 10 minutes, then serve with your choice of rice, beans, or tortillas. Enjoy!

Nutrition Facts : Calories 328 kcal, Carbohydrate 7 g, Protein 30 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 104 mg, Sodium 706 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

CHICKEN CHILI RELLANO CASSEROLE



CHICKEN CHILI RELLANO CASSEROLE image

This is some wonderful, creamy chicken goodness right here! It is a great go-to slow cooker dish. Creamy Italian Crock Pot Chicken

Provided by Nathaniel Lutz

Categories     Casseroles

Time 1h30m

Number Of Ingredients 9

1 1/2 lb cooked, cut up chicken. (place chicken in crockpot with a cup of verde sauce cooked on high for 4 hrs and shredded)
pasilla chili's, roasted, skinned and seeded. ( you can use 2 cans of whole green chili's if you like)
1 lb of shredded cheddar cheese
1/4 shredded monterey jack cheese
1/4 of pepper jack cheese
1 can(s) can evaporated milk
4 eggs
2 Tbsp of flour
2 tsp of salt

Steps:

  • 1. In a 9×13 casserole dish. Place a layer of green chili's. Add chicken on top of chili's.Top with shredded cheese (about half of your mixed cheese) Add a layer of chili's on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 for 45-60 minutes or until done. Let rest 5 minutes before cutting!!

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