Lowerfatchickenchalupacasserole Recipes

SUPER-EASY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange chicken in the bottom of a 2-quart casserole dish.
• Combine cream of chicken soup, sour cream, and milk in a small bowl; mix well. Pour over the chicken.
• Toss stuffing mix with melted butter in a bowl, adding hot water to moisten. Sprinkle stuffing over chicken in the casserole dish.
• Bake in the preheated oven until bubbly, about 30 minutes.

EASY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
• Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a saucepan of salted water to a boil. Boil chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts to a cutting board to cool. Reserve and cool chicken broth.
• Shred the cooled chicken breasts and put into a large bowl; add cheese cubes, diced tomatoes with green chile peppers, cream of chicken soup, and cream of mushroom soup and stir.
• Individually dip about half the tortillas into the cooled liquid from poaching the chicken; arrange into the bottom of a large baking dish.
• Spread the chicken mixture over the tortillas.
• Individually dip the remaining tortillas into the water and arrange atop the chicken mixture. Sprinkle chili powder over the tortillas.
• Bake in preheated oven until the top layer of tortillas begin to turn golden brown and crunchy, 30 to 45 minutes.

EASY LOW FAT CHICKEN ENCHILADA CASSEROLE

Steps:

• Grease a 9x13 pan with shortening or spray.
• In saucepan, add chicken, soup, water, taco seasoning, and black beans. Heat slowly and stir until heated through and bubbly.
• Cut tortillas into quarters.
• Cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture.
• Piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan.
• Spread half of the remaining chicken mixture on top of the tortillas.
• Spread 1 cup of the shredded cheese on top of the chicken mixture.
• Repeat layers.
• Bake at 350 degrees F for 30 minutes or until heated through.

LOWER FAT CHICKEN CHALUPA CASSEROLE

Steps:

• Grease a 9x13 inch casserole dish and line with tortilla chips.
• Add cooked chicken.
• Mix soup, sour cream, milk, chilies, cheese, onion, and garlic powder.
• Pour mixture over the chicken and chips.
• Bake at 350 for 1 hour covered.
• Let stand for 15 minutes before serving.
• Garnish with cheese and serve with salsa and cilantro.

BEST EVER CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
• In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
• Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.