Best Chicken And Corn Chip Casserole Recipes

CHICKEN AND CORN CHIP CASSEROLE

Chicken and Corn Chip Casserole image

I like making recipes that are fast and easy. This is one of my favorite ones to make. I serve it with some corn and rice and it's a fast, easy, and delicious meal!

Provided by creative cook in Co

Categories < 60 Mins

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 lbs boneless skinless chicken breasts, frozen
1 (10 ounce) can cream of chicken soup
1 (14 ounce) can green enchilada sauce
1 (14 ounce) bag Fritos corn chips
mozzarella cheese or cheddar cheese
chopped olive (optional)

Steps:

Preheat oven to 350.
Boil frozen chicken till cooked through. drain and chop into cubes.
While chicken is boiling, in a large bowl mix together the sauces and olives and if desired some of the cheese.
Add the chicken.
Pour the chicken mixture into a casserole dish and top with the fritos and cheese.
bake for about 20 min or until cheese is melted.

Nutrition Facts : Calories 469.4, Fat 18.9, SaturatedFat 3, Cholesterol 85.1, Sodium 758, Carbohydrate 37.1, Fiber 3.1, Sugar 1.1, Protein 37.3

CHEESY CHICKEN AND CORN CASSEROLE

Cheesy Chicken and Corn Casserole image

My family absolutely loved this corn casserole recipe, and it's pretty simple to make.

Provided by countrygirlinthecity

Categories Side Dish Casseroles Corn Casserole Recipes

Time 1h25m

Yield 10

Number Of Ingredients 11

Ingredients

4 medium skinless, boneless chicken breasts, cut into bite-size pieces
3 pinches salt
3 pinches ground black pepper
2 tablespoons olive oil
2 cups uncooked white rice
3 (10 ounce) packages frozen sweet corn
1 ½ (9 ounce) cans mild Cheddar cheese dip
1 (10.75 ounce) can cream of mushroom soup
1 tablespoon chopped fresh chives, or to taste
1 tablespoon bacon bits, or to taste
2 cups shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
Preheat the oven's broiler.
Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

Nutrition Facts : Calories 492 calories, Carbohydrate 53.3 g, Cholesterol 60.9 mg, Fat 20.3 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 8.8 g, Sodium 834.9 mg, Sugar 4.6 g

CHICKEN AND CHIP CASSEROLE

Chicken and Chip Casserole image

This recipe was passed to me by a friend. It is simple to make and taste wonderful. It is just as wonderful right out of the oven or as a leftover. My family all love it.

Provided by Therese Crosby

Categories One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 teaspoons butter
1 lb boneless skinless chicken breast (cut into small pieces)
1 cup chopped white onion
1 can cream of chicken soup
1 can chicken broth
1 can Rotel Tomatoes (your preference on hotness)
1 package corn chips (your preference)
4 cups shredded cheese (your preference)

Steps:

Melt butter over medium heat, add chicken and onions.
Cook chicken until it is just cooked through.
Set aside.
In bowl mix, add undiluted cream of chicken soup, broth, and rotel.
In oven casserole dish crush 1/2 bag of chips, layer on bottom of dish.
Layer half of chicken and onions over chips.
Pour half of soup mixture over chicken.
Layer 2 cups of shredded cheese over chicken.
Repeat last 4 steps.
Bake in 350 degree oven for 20 minutes.

SPICY CHICKEN-TORTILLA CHIP CASSEROLE

Spicy Chicken-Tortilla Chip Casserole image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons unsalted butter, plus more for the dish
1 bunch scallions, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1 cup heavy cream
1 1/2 cups salsa verde
3 cups cubed rotisserie chicken, skin removed
1 15-ounce can white beans, drained and rinsed
1 cup fresh cilantro, plus more for topping
1 8-ounce bag tortilla chips, coarsely crushed (about 4 cups)
2 cups shredded mild cheddar cheese (about 8 ounces)

Steps:

Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.