How To make Mexican Chicken& Noodles Casserole

Mexican Pasta Casserole Recipe

Mexican Pasta Casserole Recipe

Easy Chicken Tetrazzini Casserole Recipe - Comfort Food for Dinner

This tasty chicken tetrazzini recipe is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms. Eat it for lunch or dinner - perfect comfort food.
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Chicken Tetrazzini Casserole Ingredients:
►12 oz thin spaghetti or linguine
►4 cups shredded rotisserie chicken *or cook 2 lbs chicken breast
►1 lb button mushrooms thickly sliced
►1 medium onion finely chopped
►3-4 garlic cloves minced
►2 Olive Oil

For the Tetrazzini Creamy Sauce:
►4 Tbsp unsalted butter
►1/3 cup all-purpose flour
►2 1/2 cups low sodium chicken broth
►1 Tbsp lemon juice
►1 1/2 cups half and half or sub with equal parts milk & heavy cream
►1 tsp sea salt or to taste
►1/4 tsp black pepper, freshly ground
►1/4 cup parsley, chopped, plus more to garnish
►1 1/2 cups shredded mozzarella cheese

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►STUFFED CHICKEN PARMESAN -
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►SPATCHCOCK CHICKEN -
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►CHICKEN STIR FRY -
►CREAMY CHICKEN & RICE -
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5 INGREDIENT CASSEROLES | The BEST EASY Casserole Recipes With FEW Ingredients! | Julia Pacheco

EASY CASSEROLE RECIPES | QUICK & EASY MEAL IDEAS | WHAT'S FOR DINNER | LET'S GET COOKING! Hey everyone, welcome to today's video! I'm showing you FIVE easy 5-ingredient casserole recipes that will make cooking the easiest thing you do all day! All of these dinners are lower cost and most importantly tasty! From my family to yours, I truly think you will love these! I hope you find a little cooking inspiration :) Thank you for all the support! ????

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0:00 Welcome! ❖ Today's Recipes
0:22 Mexican Chicken & Rice Casserole
2:28 Hash-brown Hamburger Casserole
4:45 Cheesy Ham & Noodle Casserole
6:43 Mexican Crescent Casserole
8:10 Classic Chicken Casserole

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FAMOUS Baked Mexican Chicken and Rice Poblano Casserole Recipe

Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to make a layered casserole with poblano chili peppers being the start of the show. Pre-cooked chicken, rice, and a creamy poblano sauce topped with some cheese. So so so GOOD! This is one of my many original creations and I hope you all enjoy it as much as our family. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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I'm aware that this is not authentic Mexican food friends. This is my original recipe thank you for respecting my creativity and taste buds.

????If you love using poblanos, You'll love this chimichanga casserole recipe

Bake temp: 380 Degrees (F)
Bake time: 25 minutes
Broil on HIGH the last 3 minutes

Ingredients
1.5 pounds pre-cooked shredded chicken (I used 4 thighs)
5-7 poblano peppers + one poblano for topping
6 Yellow corn tortillas
2 1/2 cooked rice (I used Calrose)
2 1/2 cups heavy cream
3/4 cup water (to blend roasted chilis)
2 cups freshly shredded mozzarella (or Oaxaca- manchego)
1/2 cup cotija cheese or parmesan
1/2 finely chopped onion (use a grater : )
3 finely chopped garlic cloves
1/2 bunch of cilantro (50 stems :)
2 Tbs butter
1 1/2 Tbsp chicken bouillon (adjust to taste)
1/2 tsp black pepper

Tip
-The layering used in this recipe was done 2x (including the tortillas 6 total)
-If you have a plethora of poblanos you can always add more to this recipe : )
-Taste best with yellow corn tortillas
-If you have fresh chicken broth use 3/4 to blend with poblanos for best flavor
-Save 2 cups of creamy poblano sauce as mentioned in the video
-This recipe is great for later use and frozen
*If frozen Thaw out fully
*Cover with a foil
*Bake at 380 Degrees for 35 minutes
*remove foil and continue baking for an additional 10 to 15 minutes
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn't be here without you ???? Thank you ????
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Recipe of the Day: Chicken Ramen Noodle Casserole | Food Network

This creamy casserole is low maintenance and PACKED with flavor!

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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Chicken Ramen Noodle Casserole
Recipe courtesy of Food Network Kitchen
Total: 45 min
Active: 15 min
Yield: 8 servings
Level: Easy

Ingredients

Six 3-ounce packages chicken-flavored ramen noodles (1 flavor packet reserved; the remaining discarded)
One 8-ounce container scallion cream cheese
4 cups whole milk
2 cups shredded rotisserie chicken (skin and bones discarded)
One 10.8-ounce bag frozen broccoli florets
8 ounces shredded Cheddar

Directions

Preheat the oven to 400 degrees F.

Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.

Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.

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Recipe of the Day: Chicken Ramen Noodle Casserole | Food Network

Mexican Chicken Casserole

Mexican Chicken Casserole

2 (12.5 oz.) cans chicken, drained (or 4 boneless chicken breasts cooked and shredded)
1/2 Cup chopped onion
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic salt
1 can chopped green chilies
1/2 teaspoon pepper
1/2 teaspoon salt
8 oz package shredded original Velveeta Cheese
9 oz. bag Doritos, crushed
1 can Rotel tomatoes, undrained
3 (10.75 oz.) cans cream of chicken soup

Preheat oven to 350°.
Grease or spray a 9 x 13“ baking dish.

Layer chicken, onion, red pepper flakes, garlic salt, green chilies, pepper, salt, and shredded cheese.

Spread half of crushed Doritos over the cheese. Mixed together Rotel tomatoes and soup. Pour evenly over Doritos. Cover with the remaining crushed Doritos.

Bake at 350° for 30 to 40 minutes. 

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