Southwestern Ranch Chicken Casserole Recipes

Steps:

• In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
• Add the rice. The mixture should be the consistency of soupy pancake batter.
• Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.

Steps:

• Combine pasta, chicken, dip, soup, and water in casserole dish. Mix thoroughly.
• Sprinkle bread crumbs evenly over top of the mixture.
• Sprinkle cheese over top of the bread crumbs.
• Bake in oven at 400 for 1 hour or an hour and a half if you're using raw (uncooked) chicken.
• Let cool on stovetop for 10-15min. Serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
• Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
• Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
• Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
• Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Heat chicken broth in a small pan over medium heat, about 5 minutes.
• Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
• Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
• Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
• Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
• Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.