Golden Mexican Chicken Casserole Recipes

Steps:

• Preheat oven to 350F. Spray a 13x9 casserole dish with cooking spray.
• In a pan, stir together the 3 kinds of soup, tomatoes, and green chili. Stir in the chicken. Warm mixture on low. This makes it easier to spread.
• Add a layer of tortillas to the baking dish.
• Add a layer of the chicken mixture to the dish. Begin and end with tortillas.
• Sprinkle the cheese over the casserole.
• Bake 350 F for 30 minutes. For a golden top, you can broil the top for about 40 seconds.

Steps:

• Grease a 9x13 casserole and line it with tortillas that have been moistened with chicken broth.
• Lay deboned chicken on top of tortillas. Cover with onions, peppers and mushrooms.
• Mix soups together with hot sauce and pour over other ingredients in pan.
• Cover with shredded cheese.
• Bake at 350 degrees for 25 to 30 minutes, until bubbly and done.

Steps:

• Heat oven to 350 degrees.
• Stir in water, 1/4 cup of the salsa, margarine and vegetable/seasoning packet in 2-quart baking pan.
• Stir in stuffing crumbs to moisten.
• Arrange chicken over stuffing.
• Pour remaining salsa over chicken.
• Loosely cover pan with foil; bake 35 minute Sprinkle with cheese and melt.
• Serve.

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.