Corn Chip Chicken Recipes

Steps:

• Combine chicken, soup, sour cream, and picante sauce, mixing well.
• Spoon 1/2 mixture into lightly greased 2-quart round casserole dish.
• Sprinkle 1/2 of cheese over first layer.
• Add 1/2 of the crushed corn chips.
• Repeat a second layer by adding the rest of the chicken mixture, cheese and then the rest of the chips.
• Bake, uncovered at 350 degrees Fahrenheit for 20-25 minutes.

Steps:

• For the chicken: Add the whole chicken to boiling water and boil until thoroughly and safely cooked. (The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.) Remove from the water and allow the chicken to drain and cool. Pull the meat in strips from the bone.
• For the sauce: In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes. Add half the chicken broth and the peppers and sweat for 2 minutes. Add the tomato paste and crushed tomatoes and bring to a boil. Fold in the pulled chicken. Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously. Keep warm.
• For the chili base: In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat. Stir often enough to avoid browning. Add the crushed tomatoes and spices and bring to boil. Add the beans and reduce the heat to a simmer. Let the base reduce to the thickness you like in your chili. Mix in the chicken and sauce and bring back to a boil.
• Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.

Steps:

• Place mayonnaise blend and potato chips in separate shallow bowls. Dip chicken in mayonnaise blend, then coat with chips., Place on an ungreased baking sheet. Bake at 375° until a thermometer reads 165°, 20-25 minutes.

Steps:

• Preheat oven to 350.
• Boil frozen chicken till cooked through. drain and chop into cubes.
• While chicken is boiling, in a large bowl mix together the sauces and olives and if desired some of the cheese.
• Add the chicken.
• Pour the chicken mixture into a casserole dish and top with the fritos and cheese.
• bake for about 20 min or until cheese is melted.

Steps:

• Heat a griddle on a medium heat, rub 1 tbsp oil all over the chicken, and season with salt and pepper. Cook for 25 mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Lift onto a plate to rest.
• Meanwhile, heat oven to 180C/160C fan/ gas 4. Brush the tortillas with 1 tbsp oil, then cut each into 6 triangles. Spread over a large baking sheet, then bake for 10 mins or until golden and crisp.
• Put the tomatoes and onion in a mixing bowl, then add a good pinch of salt and a grind of pepper. Add the remaining olive oil, chilli, Tabasco and the juice of 1 lime. Leave to one side.
• Peel and stone the avocados, then chop and mash lightly. Stir in the remaining lime juice and the tomato mix, then fold through the herbs.
• Slice the chicken and serve it with the corn chips, guacamole and more lime wedges for squeezing over. This great sharing dish goes well with a few cold beers and maybe some mayo.

Steps:

• Preheat oven to 450 degrees F. Arrange chicken breasts in an ungreased 9x13-inch baking dish; set aside.
• In bowl, combine soup, 1 cup of the cheese and taco seasoning; spread over chicken. Bake for 45 minutes. Sprinkle with corn chips and remaining cheese. return to oven and bake until cheese melts, about 5 minutes.
• Variations:
• 1. You can use other chips crackers or even cornflakes. This is a great way to use up stale chips.
• 2. Use a different flavor of creamy soup. Cream of mushroom would be great. So would a can of creamed corn.
• 3. Toss some frozen peas, green beans or broccoli into the soup mixture for a veggie boost.
• 4. For a spicy kick, add a can of canned chili peppers.
• 5. Instead of chips, top the chicken with some chopped walnuts or almonds for a protein boost.

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.