Best 5 Cal Mex Chicken Souffle Casserole Recipes

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Tantalize your taste buds with a culinary journey that harmoniously blends the vibrant flavors of Mexican and Californian cuisine. This delectable Cal-Mex Chicken Soufflé Casserole promises an explosion of taste with every bite. Immerse yourself in the rich, creamy cheese sauce, expertly crafted with a medley of Monterey Jack, Parmesan, and cream cheese. Savor the tender, juicy chicken, marinated in a zesty blend of spices and herbs, that pairs perfectly with the fluffy soufflé. Indulge in a symphony of textures and flavors as you uncover the hidden pockets of salsa, corn, and black beans, adding a vibrant and refreshing touch to each serving. This culinary masterpiece is not only a feast for the senses but also a testament to the culinary innovation that arises from the fusion of two distinct cuisines. Prepare to embark on a gastronomic adventure with this Cal-Mex Chicken Soufflé Casserole, where every spoonful is a celebration of flavor and creativity.

Other recipes featured in the article offer equally tantalizing flavor combinations and culinary delights. Explore the vibrant flavors of the Cal-Mex Chicken Enchiladas, where succulent chicken and a medley of vegetables are enveloped in a savory enchilada sauce, topped with melted cheese for a satisfying and flavorful meal. Dive into the zesty Cal-Mex Chicken Tacos, where tender chicken is marinated in a zesty blend of spices and herbs, then grilled to perfection and served with a variety of fresh toppings. And don't miss the refreshing Cal-Mex Chicken Salad, where succulent chicken is paired with a medley of crisp vegetables, tossed in a tangy dressing, and topped with crumbled cheese for a light and flavorful lunch or dinner option.

Here are our top 5 tried and tested recipes!

SOUTHWEST CHICKEN CASSEROLE



Southwest Chicken Casserole image

A Healthy Southwest Chicken Casserole Recipe that is so easy to make! This Mexican Chicken Casserole is perfect for a one-pan dinner.

Provided by The Clean Eating Couple

Categories     Main Course

Time 1h

Number Of Ingredients 11

1 cup uncooked long grain white rice
1 teaspoon minced garlic
½ cup chopped onion
1 cup chicken broth
1.5 lbs chicken breasts (cut into 1 inch cubes)
1 cup black beans (cooked, rinsed & drained)
1 cup frozen corn (defrosted)
16 oz jarred salsa
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 cup cheddar cheese

Steps:

  • Preheat the oven to 350 degrees.
  • In a large casserole dish, lay down white rice, minced garlic, onion and chicken broth. Stir until combined.
  • Add chicken breasts, black beans, corn, salsa, chili powder and paprika on top. Try to keep the rice on the bottom and covered so it can cook correctly.
  • Top with cheddar cheese.
  • Cover and bake for 45 minutes.
  • Bake uncovered for an additional 10 minutes or until the cheese is melted.

Nutrition Facts : ServingSize 1.5 cups casserole, Calories 387 kcal, Carbohydrate 39 g, Protein 35 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 92 mg, Sodium 339 mg, Fiber 5 g, Sugar 4 g

CHICKEN AND CHEDDAR SOUFFLE



Chicken and Cheddar Souffle image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
1/4 cup all-purpose flour
1 1/2 cups whole milk, at room temperature
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 1/2 cups shredded mild Cheddar
1/2 cup grated Parmesan
2 packed cups baby spinach leaves
1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups)
6 egg yolks, at room temperature, lightly beaten
2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes
6 egg whites, at room temperature

Steps:

  • Special equipment: a 2-quart (8-cups) souffle dish
  • Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.
  • In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).
  • In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.

CHICKEN AND CHEESE MEXICAN CASSEROLE



Chicken and Cheese Mexican Casserole image

[DRAFT]

Provided by Food Network

Time 50m

Yield 6 Servings

Number Of Ingredients 10

8 each Mission® Super Size Yellow Corn Tortillas
4 oz. Mission® Brown Bag White Tortilla Strips, crushed
15 oz. Diced tomatoes, canned
10 oz. Diced tomatoes with green chilies, canned
16 oz. American processed cheese product, cubed
1 tbsp. Butter
1/2 cup Yellow onion, diced
16 oz. Chicken breast, cooked, shredded
30 oz. Black beans, canned, drained, rinsed
1½ cups Cheddar cheese, shredded

Steps:

  • 1. Pre-heat oven to 350°F. Spray a 9x13 inch baking dish with non-stick cooking spray. 2. In a saucepan, heat the butter over medium high heat until melted. Add the onions and cook until translucent, about five minutes. Once onions are cooked, add the undrained diced tomatoes, tomatoes with green chilies, and the American processed cheese product. Reduce the heat to medium-low and cook until warm and melted. 3. In a mixing bowl, combine the shredded chicken and the black beans. 4. To start building the casserole, spoon a small amount of the cheese /tomato mixture into the bottom of the prepared baking dish and spread evenly, lay out four tortilla shells on top of the cheese, covering the bottom of the pan. Top with ½ the chicken & bean mixture and ½ of the remaining cheese sauce, spreading each layer evenly. Sprinkle ½ of the cheddar cheese over. Repeat layers. Top with the crushed tortilla chips. 5. Bake for 15-20 minutes, or until heated through and bubbly. Cut and serve.
  • - For those who prefer more spice, this recipe can be prepared with 20 oz. of diced tomatoes and green chilies.

LOW FAT TEX-MEX CHICKEN AND RICE CASSEROLE RECIPE



Low Fat Tex-Mex Chicken and Rice Casserole Recipe image

You'll love this easy chicken and rice casserole dish that's so easy to prepare. It fills you up, but not full of heavy ingredients. It's topped off with a handful of cheese that takes it over the top. And surprise....our kids LOVED it. WIN for everyone.

Provided by Elyse Ellis

Categories     Main Course

Time 1h

Number Of Ingredients 13

½ onion (chopped)
1 Tablespoon olive oil
6.9 ounces chicken flavored rice and vermicelli mix (1 package)
14 ounces chicken broth (1 can)
2 cups water
3 boneless, skinless chicken breasts (cooked and diced)
2 tomatoes (chopped and seeded)
4 ounces mild diced green chilis (1 can, drained)
1½ teaspoons chili powder
1 teaspoon dried basil (crushed)
⅛ teaspoon ground cumin
⅛ teaspoon pepper
½ cup shredded cheddar cheese

Steps:

  • In a saucepan cook onion in hot oil over medium heat until tender.
  • Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
  • Stir in broth and water. Bring to boiling; reduce heat.
  • Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
  • Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chiles, chili powder, basil, cumin and pepper.
  • Transfer to a 8 x 8 inch casserole dish.
  • Bake, covered, at 425 degree oven for 25 minutes.
  • Uncover and sprinkle with cheese.
  • Let stand about 5 minutes or until cheese melts.

Nutrition Facts : Calories 262 kcal, Carbohydrate 30 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 46 mg, Sodium 458 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CALIFORNIA CHICKEN CASSEROLE



California Chicken Casserole image

This was a popular potluck dish making the rounds in the late 70's/early 80's. My preteen daughters (now in their 40s) used to beg for this. If you are looking for a low fat recipe, this one is not it, but it is low in carbs. I'm calling this "California" chicken casserole because the frozen vegetable blend was called "California Blend". I searched about 40 screens of "chicken Casserole" and did not find this one so here we go...

Provided by GrammaMikki

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups cooked chicken, diced (I use breasts)
2 (10 1/2 ounce) cans cream of chicken soup
1 cup mayonnaise
1/2 cup diced onion
1 teaspoon curry powder
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1 (16 ounce) bag california-blend frozen vegetables (broccoli, cauliflower, carrot)
9 slices American cheese
2 cups corn flakes, crushed
1/4 cup butter, melted

Steps:

  • Preheat oven to 350'F.
  • In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
  • Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
  • Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
  • Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
  • Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.

Nutrition Facts : Calories 404.1, Fat 27.3, SaturatedFat 9.8, Cholesterol 78.4, Sodium 1026.9, Carbohydrate 21.1, Fiber 0.5, Sugar 3.5, Protein 19

Tips:

  • To ensure your casserole is cooked evenly, make sure to preheat your oven to the correct temperature before baking.
  • Be careful not to overmix the batter, as this can result in a tough souffle.
  • If you're using a fresh tomato, be sure to remove the seeds and chop it finely before adding to the casserole.
  • For a crispier crust on your souffle, bake it for an extra 5-10 minutes.
  • Serve the souffle immediately after baking, as it will start to fall after a few minutes.

Conclusion:

Cal-Mex Chicken Souffle Casserole is a deliciously easy and versatile dish that's perfect for any occasion. With its creamy, cheesy filling and crispy crust, this casserole is sure to be a hit with your family and friends. Whether you're looking for a hearty breakfast, a comforting lunch, or a satisfying dinner, this casserole has you covered. Give it a try today and see for yourself why it's such a popular recipe!

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