CHICKEN OLE'
This dish is perfectly creamy (thanks to the soups) and the salsa gives it a very nice zip. We used a Mexican cheese blend and a medium heat salsa... and were so pleased with the results. It's worth noting that cooking for an hour does cause quite a bit of browning. This made the cheese taste wonderful, but did affect the...
Provided by Shirley Turnbough
Categories Chicken
Time 1h
Number Of Ingredients 8
Steps:
- 1. Boil chicken breasts in a pan of water,until done.
- 2. Cut chicken breats into bite size pieces.
- 3. Combine onion,soups,milk & salsa in a bowl.
- 4. Layer in a 13x9x2 baking dish, start with the soup mixture first,then chicken,then tortilla strips and cheese.
- 5. Bake at 325 degrees for 1 hour.
- 6. The red chili salsa does not make this hot. You can also substitute mild,medium or hot regular salsa instead if you want.
CHICKEN OLE
"The recipe for this zesty stovetop dinner came from a grocery store demonstration several years ago," reports Robi Huggins of Anchorage, Alaska. "It goes together in the time it takes to set the table. Our children particularly enjoy it over tortilla chips."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.
Nutrition Facts :
GRANDMA'S CHICKEN CASSEROLE
When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.
Provided by By Jessica Walker
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
- In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g
CHICKEN OLE CASSEROLE
Make and share this Chicken Ole Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 13x9 inch baking dish with nonstick cooking spray.
- Layer with half the tortilla strips and half the chicken; set aside.
- In a bowl, mix together the soup, milk, onion, garlic, chiles, and salsa; mix well.
- Spread over the chicken.
- Layer with remaining tortilla strips and chicken.
- Sprinkle with cheese.
- Bake in a 300° oven for 1 1/2 hours.
CHICKEN CASSEROLE OLE'
This is always a winner! I've tried to make it as low fat as possible. 545 Calories/serving. Leftovers are yummy!
Provided by Sarah Rachele
Categories Chicken Breast
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Just in case you didn't see, boil the chicken now.
- Mix together soups, and chilies in a small bowl and set aside.
- Mix cheeses in a small bowl and set aside.
- Spray a 13X9X2-inch baking dish with cooking spray.
- Layer half of each ingredient in a dish in the following order: tortillas, chicken, soup mixture, cheese mixture.
- Repeat layers with remaining ingredients starting with tortillas and ending with cheese.
- Pour evaporated skim milk evenly over top of casserole and let stand for one hour.
- Bake at 350°F for 50-60 min or until it is brown and warm throughout. Let casserole cool for fifteen minutes before serving.
Nutrition Facts : Calories 671.9, Fat 34.6, SaturatedFat 15.9, Cholesterol 107.3, Sodium 1828.8, Carbohydrate 39.2, Fiber 1.6, Sugar 9.9, Protein 49.4
EASY ONE-POT CHICKEN CASSEROLE
A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour
Provided by Sarah Cook
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
- Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
- Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
- Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
- Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.
Nutrition Facts : Calories 386 calories, Fat 9.6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7.6 grams sugar, Fiber 5.9 grams fiber, Protein 42.6 grams protein, Sodium 2.1 milligram of sodium
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