Chicken Fiesta Recipes

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
• Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
• Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
• Bake at 400 degrees F for 40 minutes or until the crust is golden brown.

Steps:

• Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
• Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
• Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

Steps:

• Heat oven to 350°F.
• Mix first 3 ingredients in medium bowl. Stir in chicken, 1/2 cup shredded cheese and onions.
• Spoon into 9-inch pie plate sprayed with cooking spray.
• Bake 25 min. or until heated through. Top with remaining shredded cheese, tomatoes and olives.

Steps:

• Preheat oven to 350 degrees.
• Roll chicken breasts in taco seasoning then breadcrumbs. Place in greased baking dish.
• Cover with cheese.
• Combine chiles, sour cream, and scallions. pour over chicken.
• Bake for 45 minutes.
• Serve with rice.

Steps:

• Sprinkle chicken with chili powder; cook in large nonstick skillet on medium heat 6 to 8 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
• Add vegetables and salsa to same skillet; cook and stir 4 min. or until heated through.
• Spoon rice onto platter; top with chicken, vegetable mixture, cheese and sour cream.

Steps:

• In a large deep skillet, cook chicken breasts in 1 tbsp of oil until cooked through and no longer pink.
• While chicken is cooking --
• Bring 2 quarts of water to a boil and cook spaghetti 11-13 minutes. If substituting a different pasta for the spaghetti, cook according to package directions.
• Drain spaghetti and keep warm.
• When chicken is done, leave in skillet and slightly pull chicken breasts apart into a few larger sized pieces (or bite sized pieces if you prefer) with 2 forks, or use left over chicken cut into bite sized pieces.
• Add salsa to the skillet, stir and heat through.
• Stir in Sour Cream, and 1/2 of the cheddar cheese. Warm a minute longer on low heat.
• Serve over cooked spaghetti, and sprinkle with remaining cheese.

Steps:

• Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
• Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.

Steps:

• Preheat oven to 350°F Toss chicken with hot sauce; set aside. Mix cream cheese, sour cream, 1/2 cup of the shredded cheese and onions in medium bowl. Add chicken; mix well. Spread into small casserole dish or 9-inch pie plate. Bake 25 minutes or until heated through. Top with remaining 1/2 cup of shredded cheese. Serve with chips.

Steps:

• Heat oven to 350°F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

Steps:

• Cook the pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat.
• Add chicken; cook and stir 6 minute.
• Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently.
• Stir in salsa and sour cream.
• Drain pasta; toss with chicken mixture.
• Sprinkle with cheese.