Best 4 Mexican Chicken And Vegetable Casserole Recipes

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.
• Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.
• Layer diced chicken and black beans over the crushed chips.
• Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
• Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.
• Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
• Garnish casserole with cilantro and chopped tomatoes.
• Serve immediately with a slice or two of fresh jalapeño.

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350F.
• In a small bowl, combine all ingredients for homemade taco seasoning then set aside.
• Spray cooking spray in the bottom of a 9x13 pan.
• Add black beans, cover with a can of Rotel, then layer the chicken tenders on top, spaced evenly.
• Sprinkle on half of the taco seasoning, followed by the peppers and onions, and then sprinkle on the rest of the taco seasoning. Cover evenly with shredded cheese.
• Bake covered for 35-40 minutes, until the veggies are still a little al dente and the chicken temp reads 165F or higher. Garnish and enjoy!

MEXICAN CHICKEN AND VEGETABLE CASSEROLE

Steps:

• In a small bowl whisk together the cumin, the chili powder, the cinnamon, the vinegar, 1 of the garlic cloves, minced and mashed to a paste with a pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating the chicken with the spice paste, and grill it on an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high heat, turning it once, for 12 to 15 minutes on each side, or until it is cooked through.
• While the chicken is cooking, in a skillet cook the onion in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until it is lightly golden, add the remaining 2 garlic cloves, minced, and the tomatoes, and cook the mixture over moderately low heat, stirring occasionally, for 5 minutes. Add the zucchini, the broth, the jalapeño, the bell pepper, the corn, the orégano, salt and pepper to taste and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini and bell pepper are tender.
• In a large flameproof shallow casserole combine the zucchini mixture and the chicken, sprinkle Monterey Jack over the top, and broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the cheese is bubbling.

CHICKEN AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
• Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.