Oven Chicken Santa Fe Recipes
SANTA FE OVEN CHICKEN
Kick up dinner a notch with a spicy south-of-the-border chicken casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, cornmeal, chili powder, green chiles and milk until dough forms; set aside.
- In 2-quart saucepan, heat chicken, corn and tomatoes to boiling. Pour hot chicken mixture into baking dish. Fold in cheese (cheese will not melt). Drop dough by 12 heaping tablespoonfuls onto chicken mixture.
- Bake 16 to 18 minutes or until mixture is bubbly and topping is lightly browned.
Nutrition Facts : Calories 650, Carbohydrate 72 g, Cholesterol 100 mg, Fat 2, Fiber 6 g, Protein 38 g, SaturatedFat 10 g, ServingSize 1 Serving (3/4 Cup Chicken Mixture and 3 Biscuits), Sodium 1840 mg, Sugar 15 g, TransFat 1 1/2 g
OVEN CHICKEN SANTA FE
Steps:
- Drain pineapple, reserve juice,. Sprinkle chicken with salt. Brown in oil. Sprinkle with cumin and oregano. Add garlic and onion. Saute. Add rice, reserved juice, un-drained tomatoes, enchilada sauce, raisins and water to a 3 quart casserole. Add chicken and sauteed vegetables, scraping all drippings into casserole dish. Cover, bake in 375 degree oven for 45 minutes. Stir in pineapple, bell pepper and almonds. Cover, stand 5 minutes. If using boneless chicken breasts, you can skip oven step and just let mixture simmer on stove until rice is done.
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