Fiesta Chicken Casserole Recipe - Easy Dinner Ideas by Kitchen Mama
In today's episode of Kitchen Mama recipes, learn how to make fiesta chicken casserole with this easy dinner recipe brought to you by Kitchen Mama.
Fiesta Chicken Casserole Ingredients:
Chicken Breast
Oil Spray
Taco Seasoning Mix
Sour Cream
Taco Sauce
A Can of Corn
A Can of Black Beans
Shredded Cheese
Salsa (Optional)
Green Chilies (Optional)
The beauty of Casserole recipes is their simplicity. You can typically prepare them in advance and pop them in the oven when you are ready to eat. And similar to this Fiesta Chicken Casserole recipe, this can be done in just a few minutes.
Thank you so much to Cayla and Co for this awesome recipe and video.
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Here is a message from Cayla,
I am cooking the most random meal, I made this up with things I had in my fridge. I was out of cream cheese or I would have added it into this recipe. It turned out great, however, next time I would 100% make this fiesta chicken casserole in the crockpot, shred the chicken, add cream cheese, and it would be even better. It was still SOOO delicious. My crockpot was in storage so I just made chicken cubes.
Enjoy!
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Fiesta Pasta
This is one of Ally's favorite recipes using 2 of her favorite Dole products; Frozen Mango and Canned Pineapple.
Full Recipe:
Ingredients:
2 cups DOLE® Frozen Mango Chunks, thawed, coarsely diced
1 can (8 oz.) DOLE Pineapple Chunks, drained, coarsely diced
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon shallots, minced
1 teaspoon sea salt, to taste
1 teaspoon white pepper
2 ears corn, shucked, grilled and cut off cob
1/2 cup roasted red peppers, drained and diced
2 teaspoons hot sauce (sriracha, Korean sweet and spicy sauce, etc.)
2 cups fresh spinach or watercress, roughly chopped
1/2 cup green onions, sliced, with tops
8 ounces pasta, cooked, drained and tossed lightly with olive oil.
Cooked shrimp or scallops, if desired
Knorr’s Fiesta Sides Spanish Rice Cooked in Japanese Multi Cooker/Rice Cooker
Knorr Fiesta Sides Spanish Rice (Pack of 2) 5.6 oz Bags:
Crock-Pot 6-Quart 5-in-1 Multi-Cooker with Non-Stick Inner Pot, Stainless Steel:
Tabasco Original Flavor Pepper Sauce 12 Fl oz (2 pack):
Frank's RedHot Original Cayenne Pepper Sauce, 1 Gal:
Texas Pete Original Hot Sauce, 12 oz (2 Bottles):
The Original Popco Tongs, Set of 3-7,9,12 inches, Heavy Duty, Stainless Steel Bbq and Kitchen Tongs with Silicone Tips (3 COLORS AVAILABLE):
Holland House Cooking Wine, Red, 16 oz: Forgetting standard house maintenance items can be costly. Avoid this by using my homeowner's and renter's quick reference:
Creamy Chipotle Chicken Pasta | Quick & Easy Pasta Recipe #MrMakeItHappen #Pasta
This Creamy Chipotle Chicken Pasta will quickly become your new go-to weeknight dinner recipe! It's packed with flavor and versatile enough that you can switch the protein, veggies, or noodles and never get bored! Give it a try! Let's #MakeItHappen
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Shopping List:
1 lb Mafaldine Noodles (or penne)
1 onion
1 red bell pepper
1 green bell pepper
3-4 cloves roasted garlic
1 can Chipotle Peppers in Adobo (Just the sauce)
2 - 2.5 cups heavy cream
1/4 cup pasta water
1 cup shredded parmesan cheese
1.5 cups grated parmesan cheese
salt, pepper, garlic, onion powder, cayenne pepper, red pepper flakes
2 tbsps butter (for sauce
2 tbsps butter (optional to baste chicken)
1 lb chicken breast
avocado oil
parsley
Directions:
Prepare your roasted garlic but adding oil, salt and pepper. and wrapping in foil. Place into the oven at 400 degrees for 40 minutes.
Boil noodles in salted water per package directions (remove about 1-2 minutes early so the noodles can finish cooking in the sauce).
Season chicken with your favorite seasoning combination. Heat cast iron skillet over medium high and add avocado oil. Sear chicken for 1-2 minutes per side and then finish in the oven at 400 until the chicken registers 165 degrees internal temp. (optionally baste with butter before the oven)
Start your sauce by adding butter to a skillet and saute your onions and peppers. Once the veggies soften, add garlic. Next, add heavy cream and bring to a boil and then reduce to a simmer. Add in chipotle sauce and cheese. Mix until cheese melts and combines into the sauce and season to taste. Add drained pasta noodles to the sauce and mix to combine. Add 1/4 cup pasta water as needed to thin the sauce if it is too thick. Slice chicken and place on top of the pasta and garnish with chopped parsley.
Fiesta Chicken Pasta
Beth (CookingAndCrafting) did this recipe a little over a year ago. Since seeing that video, this has become a staple in our house. Super easy and super delicious!!
Beth's video:
Beth's channel:
Original recipe by Kraft:
My version:
1 (16oz) box rotini pasta
1 large b/s chicken breast, cut into bite sized pieces
1 red bell pepper, diced
1/2 cup salsa
1/4 cup Italian dressing
1 Tbsp chili powder
1/2 cup sour cream
1/2 cup shredded cheese
In a large pot, cook rotini according to package directions. Meanwhile, in a medium pan, add 1 Tbsp oil and cook chicken over medium high heat until almost done. Add pepper, salsa, dressing and chili powder and mix well. Cook 4-5 minutes, stirring occasionally. Turn off heat and add sour cream and shredded cheese and stir to combine. When pasta is done, drain, return to pot and add chicken and pepper mixture. Stir to thoroughly coat pasta in sauce. Serve and enjoy!
Slow Cooker Fiesta Chicken
SLOW COOKER FIESTA CHICKEN
--------------Click on SHOW MORE to see the FULL RECIPE---------------
Use this saucy chicken mixture for burritos, tacos, or burritos bowls.
RECIPE:
INGREDIENTS:
2 lbs. boneless skinless chicken breasts
1 oz. packet spicy or fiesta Hidden Valley Ranch Mix (can be labeled dressing or dip)
15 oz. can black beans, drained
15.25 oz. can whole kernel corn, drained
10 oz. can Rotel® tomatoes (DO NOT DRAIN)
8 oz. cream cheese
1 small sweet yellow onion, diced
SLOW COOKER SIZE:
4-quart or larger
INSTRUCTIONS:
Add the chicken breasts to the slow cooker.
Sprinkle over the ranch packet.
Add the drained corn, drained beans, Rotel tomatoes, onion and place the cream cheese block on top.
Place the lid ono the slow cooker. Cook on LOW for 6-8 hours or HIGH for 4 hours.
Shred the chicken with two forks right in the slow cooker.
Stir the cream cheese into the chicken and other ingredients.
Serve and enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#slowcooker #fiestachicken