Chicken Casserole Del Sol Recipes
CHICKEN CASSEROLE
Make and share this Chicken Casserole recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, reserving crackers for topping.
- Place in shallow.
- greased baking dish.
- Top with crackers.
- Bake at 400° for one hour.
Nutrition Facts : Calories 355.6, Fat 14, SaturatedFat 8.4, Cholesterol 41.7, Sodium 714.9, Carbohydrate 36.9, Fiber 1.2, Sugar 2.5, Protein 19
SALSA VERDE CHICKEN CASSEROLE
This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it's ready in only half an hour! -Janet McCormick, Proctorville, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400 calories, Fat 23g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 637mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
CHICKEN CASSEROLE DEL SOL
Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes.
Provided by Michele O'Sullivan
Categories Chicken Breasts with Pasta
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cook the rigatoni according to package directions until al dente. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.
- In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a large casserole dish.
- Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley.
- Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until the cheese is bubbly.
Nutrition Facts : Calories 839.9 calories, Carbohydrate 70.3 g, Cholesterol 82.5 mg, Fat 51.5 g, Fiber 3.6 g, Protein 26.5 g, SaturatedFat 15.4 g, Sodium 1392.2 mg, Sugar 5.4 g
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