How To make Chicken & Chilies Casserole
Ingredients
3
each
chicken, breast, 6 oz cans in water
3
each
chilies, cans, chopped
1
each
cream of mushroom soup, can, fat free
1
each
cream of chicken soup, can, fat free
1
each
milk, evaporated, large can, fat free
1/2
each
onion, chopped
1
pound
cheddar cheese, grated, reduced fat
1
each
taco chips, 7 oz bag, coarsely crushed
Directions:
Mix all ingredients except cheese. Pour into 9x13 inch casserole. Cover with grated cheese.
Bake, uncovered in preheated 350 degree oven for 30 to 40 minutes.
How To make Chicken & Chilies Casserole's Videos
Green Chile Casserole
Comforting and creamy, this Green Chile Casserole is simple to prepare and reminds me of home.
Get the full recipe here:
CHILE RELLENO CASSEROLE | Easy Recipe For Baked Chile Relleno Casserole
Today I am cooking at home and making chile relleno casserole. This recipe comes from a viewer that wanted to recreate their mother's recipe. This is a simple and delicious casserole that is so easy to make.
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#poblanopeppers #chilerellenocasserole
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0:00 Intro
0:12 Prep Poblano Peppers
1:31 Ingredients
2:15 Prep The Casserole
3:19 Bake And Serve
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⭐️ CARNE ASADA RECIPE
⭐️ FAJITAS RECIPE
⭐️ COOKWARE VIDEO
INGREDIENTS
2 large poblano peppers (roasted and cleaned)
1/3 cup (42 g) all-purpose flour
1/2 tsp baking powder
1/8 tsp fine salt (I used 1/4 tsp coarse salt)
1/8 tsp cayenne
1/8 tsp smoked paprika
3 large eggs (room temp)
1/4 cup (60 ml) whole milk
1 1/2 cups (150 g) shredded cheese
*I used Oaxaca cheese*
1.5 to a 2-quart buttered baking dish
Bake at 450 ºF / 232 ºC for 15 to 20 minutes
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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How To Make Chile Relleno Casserole
Chile Relleno Casserole Recipe
How To Make: Slow Cooker Green Chili Chicken and Rice Casserole
How To Make: Slow Cooker Green Chili Chicken and Rice Casserole
Recipe Found Here -
If there’s one thing we can’t live without, other than our Instant Pot, it’s our slow cooker. It’s been a faithful kitchen friend for countless meals; it’s a weeknight necessity or a lazy weekend luxury. There’s no end to what our slow cooker can do, no meal – sweet or savory – that it can’t complete. So once again, we’ve turned to our slow cooker for an amazing meal, one that is rich, hearty, and wonderfully delicious. We suspect that this recipe will be familiar to many, but for those who’ve not yet enjoyed a green chili chicken casserole, well, you’re in for a truly delicious meal.
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Chicken Chili Casserole
If you love chili, you have to try this chicken chili casserole. It’s filled with lean protein, lots of vegetables, and topped with crushed tortilla chips and melty pepper jack cheese. A delicious and filling budget dinner for weeknights! 427 calories per serving!
Here's what you need:
1 lb. (450g) chicken breast
1 1/2 tablespoons olive oil
2/3 cup diced yellow onion
1 medium zucchini, diced into 1/4-inch cubes (about 1 1/4 cups)
1 medium red bell pepper, diced
salt
1 15-oz. (425g) can of pinto beans, rinsed and drained
1 1/2 cups enchilada sauce
2/3 to 3/4 cup crushed tortilla chips
1 cup shredded pepper jack cheese
Optional Toppings
fresh cilantro
sliced avocados
FULL RECIPE:
Green Chili Chicken Enchilada Casserole (Easy Recipe)
My easy Green Chili Chicken Enchilada Casserole Recipe..Thanks Subscribe and share for more videos follow me on facebook best place to message me personally
Green Chili, Cheese, Chicken & Rice Casserole
We all love one pot dishes. And this casserole fits that category. Especially if you use rotisserie chicken. It is so easy and quick to put together. The hardest part is cooking and de-boning the chicken. You have all you need in one casserole. Add a salad or even if you want, cook some green beans and you have a wonderful meal. I hope you will try this casserole and let me know what you think. Recipe below.
Enjoy!
Karen, Paul, & Stephanie
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Rada Knives:
Ingredients:
2 chicken breasts, boiled, shredded into large chunks
1/2 cup broth reserved
1 can cream of chicken soup
2 cups cooked rice
1 cup seasoned bread crumbs
1/2 cup mayonnaise
1 - 4/5 oz can diced green chilis
1 cup shredded cheddar cheese
salt & pepper to taste
Directions:
Preheat oven to 375 degrees.
Place chicken in heavy bottomed pot. Cover chicken with water. Add 2 tsp salt and bring to a boil. Cook until chicken is completely done, about 25 minutes. Remove to a plate to cool. Reserve 1/2 cup of the broth. When chicken is cool enough to handle, pull apart in large pieces.
In a large bowl, combine chicken, cream of chicken soup, mayonnaise, diced chilis, and cheese. Salt and pepper to taste. Remember cheese and soup will be salty.
Using non-stick cooking spray, spray bottom of a 9X9 casserole dish. Spread cooked rice in bottom of dish. Cover with chicken mixture. Top with breadcrumbs. Drizzle with the reserved chicken broth.
Bake at 375 degrees 30-35 minutes, until brown and bubbly.