Global Cuisine
August 29th, 2010 at 08:26am
Under General+ Global Cuisine+ Rice+ Vegetable
This is not the creamy chicken casserole you’re accustomed to!
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Ingredients
* 1 lb. chicken tenders
* 1 8-oz. can pineapple chunks, drained and juice reserved
* 1 C. uncooked rice
* 2 carrots, thinly sliced
* 1 green bell pepper, cut into small pieces
* 1 large onion, chopped
* 3 cloves garlic, minced
* 1 can chicken broth
* 1/3 C. soy sauce
* 3 Tbs. sugar
* 3 Tbs. apple cider vinegar
* 1 Tbs. sesame oil
* 1 1/2 tsp. ground ginger
Tags: chicken casserole, chicken casserole recipe, chicken casserole recipes, chicken casseroles, chicken dinner recipes, chinese chicken casserole, chinese chicken casserole recipes, sweet and sour casserole, sweet and sour casserole recipes, sweet and sour chicken, sweet and sour chicken casserole, sweet and sour chicken casserole recipes, sweet and sour chicken recipe, sweet and sour chicken recipes
By KathrynSteed
August 8th, 2010 at 08:56am
Under Creamy/Cheesy+ General+ Global Cuisine+ Spicy+ Vegetable
This casserole has a Mexican flavor to it!
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Ingredients
* one 10-oz. package frozen spinach, thawed
* 3 yellow squash, thinly sliced
* 1 red bell pepper, cut into 1/2-inch pieces
* 1 yellow onion, thinly sliced
* 2 Tbs. peanut oil
* 3 C. shredded cooked chicken
* 12 small corn tortillas, cut into pieces
* one 10 3/4-oz. can cream of celery soup, undiluted
* one 8-oz. container sour cream
* one 8-oz. jar picante sauce
* one 4.5-oz. can chopped green chiles (do not drain)
* one packet of fajita seasoning
* 2 C. shredded Cheddar cheese
Tags: casserole recipe, chicken casserole, chicken casserole recipes, chicken casseroles, chicken dinner recipes, chicken recipes, easy chicken casserole recipes, fast chicken casserole recipes, mexican chicken casserole recipes, quick chicken casserole recipes, simple chicken casserole recipes, spicy chicken casserole recipes, tex mex casserole recipes
By KathrynSteed
July 18th, 2010 at 02:49pm
Under Creamy/Cheesy+ General+ Global Cuisine+ Vegetable
Add some Mexican flavor to your chicken casserole and you’ll spice up your dinner (literally!)
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Ingredients
* 1 package small corn tortillas
* 3 Tbs. butter
* 4 oz. sliced fresh mushrooms
* 3 Tbs. flour
* 1 C. milk
* 1 small jar green taco sauce
* 1 Tbs. chili powder
* 2 C. cooked diced chicken
* 1 small can chopped green chili peppers
* 2 C. shredded Mexican cheese blend
Directions
Tear tortillas into bite-size pieces and set aside. Melt butter in a saucepan over low heat, then add mushrooms. Saute until mushrooms are tender. Remove mushrooms and set aside. Add flour to melted butter and stir until blended and smooth. Slowly, stirring constantly, add the milk to saucepan, cooking until thickened. Return mushrooms to the sauce. Add taco sauce and chili powder to the mushroom sauce.
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By KathrynSteed
July 16th, 2010 at 02:49pm
Under General+ Global Cuisine+ Vegetable
This Creole chicken casserole is great for dinnertime!
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Ingredients
* 10 oz. fresh chopped spinach
* salt and pepper, to taste
* 1/4 C. chicken broth
* 4 boneless chicken breast halves, boneless, pounded to even thickness
* Creole seasoning blend
* 1 large tomato, diced
* 4 green onions, sliced
Directions
Heat oven to 350° and lightly grease a 9×13-inch baking dish. Place spinach in baking dish, sprinkle with salt and pepper, then add chicken broth. Sprinkle chicken with Creole seasoning, then more salt and pepper. Arrange over the spinach. Sprinkle with tomato and green onion. Cover the baking dish with foil and bake for approximately 25 minutes. Uncover and bake for another 10 to 15 minutes or until chicken is cooked through.
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By KathrynSteed
June 26th, 2010 at 08:59am
Under Creamy/Cheesy+ General+ Global Cuisine+ Pasta+ Uncategorized+ noodles
This is a unique take on a traditional chicken marsala. Add some pasta and cheese and you’ve got a casserole!
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Ingredients
* 3 C. fresh refrigerated cheese tortellini, uncooked
* 4 C. cooked chicken, cut into small chunks
* 2 C. shredded 3 cheese blend
* one 12-oz. jar marsala sauce
* 1 1/2 C. chicken broth
* 4 C. fresh broccoli florets
Directions
Preheat oven to 350 degrees.
Place tortellini in a 9×13 inch casserole dish in a single layer. Top evenly with chicken, cheese, and broccoli, in that order. Combine marsala sauce and chicken broth in a bowl and pour the mixture over the casserole.
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By KathrynSteed
June 23rd, 2010 at 03:20pm
Under Creamy/Cheesy+ General+ Global Cuisine+ Pasta+ Uncategorized+ noodles
Make sure you try this Chinese chicken casserole. It contains cream of celery soup, almonds, vegetables, noodles and loads of other tasty ingredients.
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Ingredients
* 1 can condensed cream of celery soup
* 1/4 C. coarsely chopped, blanched almonds
* 2 tsp. onions, minced
* 1 can Chinese noodles
* 1/4 C. evaporated milk
* 1 6-oz. can chicken, diced
* 1/4 tsp. Worcestershire sauce
* 1/2 C. chopped celery
* 1 tsp. butter
Directions
Preheat oven to 350 degrees. Combine condensed soup and milk. Add diced, cooked chicken, almonds and Worcestershire sauce.
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By KathrynSteed
May 21st, 2010 at 08:28am
Under Creamy/Cheesy+ General+ Global Cuisine+ Uncategorized
Chicken in a creamy sauce poured over flour tortillas and topped with tortilla chips and cheese.
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Ingredients
* 1 lb. boneless skinless chicken breasts
* 1 pkg. flour tortillas
* 1 clove garlic
* 1 small onion
* 1 28-oz. can stewed tomatoes
* 2 10- oz. cans cream of chicken soup
* 1 bag crushed tortilla chips
* 1 8-oz. bag shredded cheese
Directions
Line the bottom of a 9×13-inch casserole dish with flour tortillas. In big skillet, saute garlic and onion together, add chicken and cook all the way through. Add stewed tomatoes and both cream of chicken soups, mix together and pour over flour tortillas. Pour crushed tortilla chips over the top and top with shredded cheese. Bake at 350 degrees for 30 minutes or until top lightly browns and side bubbles.
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By KathrynSteed
May 19th, 2010 at 08:26am
Under Creamy/Cheesy+ General+ Global Cuisine+ Spicy+ Uncategorized
This is comfort food at its yummiest! It’s creamy, spicy, and crunchy all in one bite. Perfect for potlucks and the Comforting Casseroles Recipe Contest. It can be made ahead of time or refrigerated, and it’s ready in 40 minutes.
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Ingredients
* 4 boneless chicken breasts
* 1/2 tsp. cumin
* 1 can diced tomatoes (I use Rotel)
* 1 7 oz. can chopped green chilies, or 3/4 C. green verde
* 2 cans cream of chicken soup
* 1 8 oz. container sour cream
* 1 large onion, chopped
* 1 14 oz. bag tortilla chips, crushed in big pieces
* 1 8 oz. bag shredded cheddar cheese
* 1 16 oz. bag shredded Monterrey Jack cheese
Tags: casserole recipe, chicken casserole recipes, chicken recipes, creamy casserole, crunchy casserole, dinner recipes, mexican casserole, mexican chicken casserole, poultry recipes, spicy casserole
By KathrynSteed
September 30th, 2009 at 03:06pm
Under Crock Pot+ Global Cuisine
As I live in Texas, Mexican recipes are a big part of who I am as a cook. I love the festive flavors. Combining two of my favorite Mexican dishes, posole (hominy stew) and chicken mole (chicken in sauce), this stew will bring a warm spirit of Cinco de Mayo to dispel the winter doldrums! Serve with fresh made quesadillas filled with spinach and cheese and good Mexican beers or sangria.
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Tags: chicken, chicken recipe, chicken recipes, chicken slow cooker recipe, creamy chicken casserole, crockpot, mexican, mexican casserole, mexican casserole recipes, mexican slow cooker recipe, slow cooker, slow cooker chicken, slow cooker recipes
By NancyRadler
September 25th, 2009 at 02:14pm
Under Creamy/Cheesy+ Global Cuisine
All of the flavor of the Mexican classic, deconstructed into casserole form that the whole family will enjoy. Warning: This casserole is addictive!
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Ingredients
1 chile in adobo (from a 7-oz. can), chopped
1/2 tsp. adobo sauce (from 7-oz. can)
8 oz. black beans, drained and rinsed
8 oz. whole kernel corn without salt
1 7-oz. petite cut diced tomatoes with jalapeños, drained
4 6-inch corn tortillas, cut in half then into 1/4-inch strips
light and dark meat from 1 sm. rotisserie chicken (approx. 1-lb. of meat), cut or shredded into bite-sized pieces
1 C. mild enchilada sauce
1/2 C. fresh squeezed lime juice
1 C. Mexican blend cheese (cheddar, Monterey jack, asadero, quesadilla)
1 C. sour cream
1 Tbs. cilantro, chopped, plus more for garnish
1 scallion, chopped, for garnish (optional)
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By NancyRadler
