Fiesta Chicken Bake Recipes

Steps:

• Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
• Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
• Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
• Bake at 400 degrees F for 40 minutes or until the crust is golden brown.

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Cut cooked chicken into cubes.
• Mix chicken with all the above ingredients EXCEPT the tortilla chips.
• Preheat oven to 350 degrees.
• Grease a 9x13-inch baking pan.
• Crumble the bag of tortilla chips onto the chicken mixture.
• Spread mixture into the baking dish.
• Sprinkle remaining chips over the top.
• Add some shredded cheese on top to make it extra cheesy. You could also add some black olives if you like those.
• Bake for 40 minutes or until done.

Steps:

• Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
• Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.