Creamy Chicken Green Chile Ziti Casserole Recipes

CREAMY CHICKEN, GREEN CHILE & ZITI CASSEROLE

Creamy Chicken, Green Chile & Ziti Casserole image

Serve up something unexpected with our Creamy Chicken, Green Chile & Ziti Casserole. This hearty ziti casserole has just the right amount of heat.

Provided by My Food and Family

Categories Pasta

Time 1h20m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

Ingredients

2-1/2 cups ziti pasta, uncooked
1 can (10.75 oz.) reduced-sodium condensed cream of chicken soup
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 can (7 oz.) chopped green chiles, undrained
1/2 tsp. ground cumin
3 cups cooked chopped chicken
1 pkg. (8 oz.) KRAFT Big Slice Colby Jack Cheese Slices
2 Tbsp. chopped fresh cilantro

Steps:

Cook pasta as directed on package, omitting salt. Meanwhile, mix soup, sour cream, green chiles and cumin in large bowl until blended.
Drain pasta. Add to soup mixture along with the chicken; mix well. Spoon half the pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with half the cheese slices. Repeat layers.
Cover with plastic wrap, then foil. Freeze up to 1 month.
When Ready to Serve
Heat oven to 350ºF. Remove plastic wrap from casserole; re-cover with foil. Bake (frozen) casserole 1 hour or until heated through, uncovering after 45 min. Top with cilantro before serving.

Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 3 g, Protein 28 g

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

Ingredients

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

CREAMY CHICKEN AND CHILE CASSEROLE

Creamy Chicken and Chile Casserole image

Yummy, creamy, fast, and easy! This could easily be doubled or made diet friendly by using low-fat cream cheese and light tortillas. The idea for this came from the back of the green enchilada sauce can, but it had twice as much chicken and enchilada sauce, but the same amount of cream cheese and chilies, also no spices were listed--and was for actual enchiladas--I'm way to lazy to roll up enchiladas 8)

Provided by MackinacBride

Categories Chicken Breast

Time 40m

Yield 1 8x8 pan

Number Of Ingredients 10

Ingredients

2 boneless skinless chicken breasts, cubed (or ~ 6 chicken tenders)
1 (8 ounce) package cream cheese, cut into cubes
1 (4 ounce) can chopped green chilies
4 flour tortillas (soft taco size)
1 (10 ounce) can green enchilada sauce
8 ounces shredded cheese (I prefer pepper jack)
1 dash pepper
1 dash seasoning salt
1 dash garlic powder
1 dash chili powder

Steps:

Heat oven to 400°F.
Cook chicken over medium-high heat until cooked through.
Add seasonings to chicken while cooking.
Add cream cheese and chilies.
Cook and stir until blended.
Arrange 2 tortillas on the bottom of a greased 8x8-inch pan (I cut the tortillas in half and put the straight edges along the edges of the pan, letting the tortillas over-lap).
Sprinkle the tortillas with a small amount of the cheese.
Pour the chicken mixture over the tortillas.
Sprinkle small amount of cheese over chicken mixture.
Arrange remaining tortillas on top.
Pour enchilada sauce over top and sprinkle with remaining cheese.
Bake for 20 minutes.

Nutrition Facts : Calories 2309.5, Fat 149.9, SaturatedFat 82.5, Cholesterol 546.4, Sodium 5843.9, Carbohydrate 122, Fiber 7.7, Sugar 33.6, Protein 121.5

GREEN CHILE CHICKEN PASTA BAKE

Green Chile Chicken Pasta Bake image

I was hungry, and this is what I had! Feel free to add extra veggies: celery, carrots, frozen peas, bell peppers...whatever you like!

Provided by KPD123

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 cups chicken, cooked and cubed
2 cups pasta, cooked and drained
2 (4 ounce) cans green chilies, diced and drained
1 onion, diced
4 garlic cloves, minced
10 1/2 ounces condensed cream of chicken soup, undiluted
1 (5 ounce) can evaporated milk
1 cup sour cream
1 -2 teaspoon cumin
1/2-1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
2 cups monterey jack cheese, shredded and divided
2 cups sharp cheddar cheese, shredded and divided

Steps:

Combine all ingredients, EXCEPT for 1 cup monterey jack and 1 cup sharp cheddar, in a large bowl. Pour into greased 11x13 casserole dish.
Top casserole with remaining cheeses.
Bake at 350 degrees for 30 minutes or warmed through.

Nutrition Facts : Calories 592.8, Fat 37.2, SaturatedFat 22.1, Cholesterol 100.8, Sodium 1005.7, Carbohydrate 37.8, Fiber 1.9, Sugar 4, Protein 27.8

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