CINCO DE MAYO CHICKEN CASSEROLE
When I wasn't able to get to the market for Cinco de Mayo, I came up with this recipe. You can use fresh corn and bell peppers. There is certainly room for improvements, but I was impressed with the flavors. Serve with a great salad with Salsa Ranch dressing.
Provided by ReneeT
Categories Mexican
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F Lightly coat a 13x9 in baking dish with cooking spray.
- In a medium bowl combine cumin, onion powder, paprika, salt, and chili powder. Add chicken and toss to coat. Set aside.
- Heat a 12 inch saute pan over medium high heat and add 2 tbls oil. Saute red onion for 3 minutes. Add corn and bell peppers saute 5 minutes then add garlic. Saute until lightly browned, about 3 minutes more. Remove from pan and set aside.
- In same pan over medium low heat add chipotle pepper, adobo sauce, remaining olive oil, and rice. Saute rice until sauce and oil are absorbed.
- Add chicken broth, cream cheese, sour cream, and salsa. Heat to a simmer then add veggie mix. Cook for 5 minutes or until heat through and the cream cheese is incorporated.
- Prepare corn bread as directed on package. Add 1/4 cup shredded cheese.
- Add chicken to rice mixture and gently stir. Spoon chicken and rice into baking dish and top with remaining cheese. Spoon corn bread mix over the top of the cheese and spread evenly.
- Place in oven for 35 minutes or until corn bread, tested with a toothpick comes out clean.
Nutrition Facts : Calories 443.5, Fat 24, SaturatedFat 9.8, Cholesterol 81.6, Sodium 1991.8, Carbohydrate 29.7, Fiber 3.8, Sugar 8, Protein 27.9
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Mola Hussain
[email protected]I would not recommend this recipe to anyone.
Tisa Moni
[email protected]This casserole was a waste of time and ingredients.
Amaris Koppelmann
[email protected]I think this casserole would be better with a different type of sauce.
Hamaad Ahmed
[email protected]This casserole is a bit too cheesy for my taste.
Jennifer Hoffman Costeira
[email protected]I'm not sure why this recipe is called Cinco de Mayo Chicken Casserole. It doesn't have any Mexican flavors.
Jeff ambriz
[email protected]This casserole is a great way to get your kids to eat their vegetables.
CJ hill
[email protected]I'm going to try making this casserole with different types of meat, like ground beef or turkey.
Waqar Fahad
[email protected]This casserole is a great option for a weeknight meal.
Shehzad butt Shehzad
[email protected]I made this casserole in a slow cooker and it turned out perfect.
Sooraa
[email protected]This casserole is a great way to use up leftover chicken.
Aa Aa
[email protected]I added a can of diced green chilies to the casserole and it gave it a nice kick. Yum!
Izzy Garrett
[email protected]I'm not a fan of corn or black beans, so I omitted them from the recipe. The casserole was still very good.
Junaid Masood
[email protected]This casserole was delicious! I made it for my family and they all loved it.
Durga Bishwakarma
[email protected]I followed the recipe exactly and my casserole turned out dry and overcooked. I'm not sure what went wrong.
Rob Cunningham
[email protected]This casserole was a bit bland for my taste. I think it could have used more spices or salsa. Otherwise, it was a good recipe.
Malik Tahir Mahmood
[email protected]I'm not a big fan of Mexican food, but I really enjoyed this casserole. The chicken was tender and the sauce was creamy and flavorful. I would definitely make this again!
Rao Abdul Rehman
[email protected]This casserole was easy to make and turned out great! The chicken was moist and the sauce was flavorful. I liked that I could use ingredients that I already had on hand.
Sobuj khan
[email protected]I made this casserole for a Cinco de Mayo party and it was a huge success! Everyone loved it and I got several requests for the recipe. The chicken was perfectly cooked and the sauce was delicious. I will definitely be making this again!
Nanteza Sumayya
[email protected]This casserole was a hit with my family! The chicken was tender and flavorful, and the sauce was creamy and cheesy. I loved the addition of the corn and black beans, which gave the dish a nice Southwestern flair. I will definitely be making this agai