Creamy Mexican Chicken Casserole Recipes

Steps:

• Heat oven to 375ºF.
• Cook and stir chicken in large nonstick skillet on medium heat 2 min. Add green peppers; cook 2 min., stirring occasionally. Add salsa, cumin and black pepper; stir. Cook 2 min., stirring frequently. Add Neufchatel; cook and stir 2 min. or until melted. Stir in beans and tomatoes.
• Spread 1/3 of chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
• Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese, then cilantro; bake, uncovered, 5 min. or until cheese is melted.

Steps:

• Prepare chicken and rice.
• Preheat oven to 350°F Mix together soups, tomatoes, and broth.
• In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
• Top with crushed chips.
• Bake for 45 minutes or until bubbling; serve over rice.
• NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.

Steps:

• Heat the oil in a skillet and cook the onion until it is translucent.
• Stir in the chicken and the flour.
• Cook, stirring until the flour cannot be seen.
• Stir in chilies, taco seasoning, sour cream, beans and corn, and continue to stir until the mixture boils.
• Place mixture into a 9x13-inch pan that has been sprayed with cooking oil spray.
• Mix 1/2 cheese with the tortilla chips and sprinkle evenly over the top.
• Bake in a 350 oven about 25 minutes or until bubbly and brown.
• Sprinkle on remaining cheese and bake an additional 10 minutes or until cheese has melted.