Best Fiesta Chicken Casserole Recipes

FIESTA CHICKEN CASSEROLE

Steps:

• Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
• Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
• Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
• Bake at 400 degrees F for 40 minutes or until the crust is golden brown.

FIESTA CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Add the chicken, taco seasoning, water and onion to a skillet. Cook until chicken is no longer pink. Drain any excess water.
• Add both cans of cheese soup and milk to a pot. Stir and heat until just boiling.
• Pour rice, cheese mixture, diced tomatoes and chicken mixture into a non-stick baking dish. I used diced tomatoes with jalapenos. I used one slightly smaller than 13 x 9. Add 1 cup of the taco blend and sharp cheddar cheeses and mix well. Top with remaining taco blend and sharp cheddar cheeses.
• Bake for 45 minutes, or until cheese is bubbling and soup mixture thickens.
• Garnish top of casserole with crushed Doritos (optional).

FIESTA CHICKEN CASSEROLE

Steps:

• Cut chicken in small pieces.
• (I use boneless chicken breast) Mix everthing EXCEPT DORITOS AND BROTH.
• Mash chips in bag. You add the cheese to the chicken and soups. The
• In 9x13 dish; Layer Doritos, chicken/soup mixt. ,Doritos, chicken/soup, etc.
• chicken broth you pour over the casserole just before you put in into the oven.
• BAKE 375F degrees for 30 MINUTES.

GRANDS!® FIESTA CHICKEN CASSEROLE

Steps:

• CUT each biscuit into 8 pieces; toss with salsa to coat.
• SPREAD in sprayed 8-inch square (2-quart) glass baking dish; sprinkle with remaining ingredients.
• BAKE at 375°F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.

CHICKEN FIESTA CASSEROLE

Steps:

• Cook spaghetti according to package directions until almost tender, drain. While spaghetti is cooking, mix next 8 ingredients and 6 ozs. mushrooms in large bowl.
• Add spaghetti and mix well.
• Spray a large casserole pan 9x13 with cooking spray.
• Pour mixture into casserole.
• Spread remaining mushrooms on top.
• Bake covered at 350 degrees for 45 minutes to 1 hour until chicken is done.
• Remove cover and bake additional 15 minutes until bubbly and slightly browned.

CHICKEN FIESTA CASSEROLE

Steps:

• PREHEAT oven to 375°F
• Brown the chicken with the onion and peppers in a large skillet, stirring frequently; drain.
• Stir in salsa, cream of mushroom, tomatoes and corn; bring to boil.
• Place 6 tortillas, overlapping as necessary onto the bottom of a 13x9 baking dish. Spoon the chicken mixture over tortillas; top with 1 cup of the cheese. Top with the remaining 6 tortillas. Cover with foil.
• BAKE 25 to 30 minutes or until heated through.
• Remove from oven; uncover. Sprinkle with the remaining cheese.
• Turn off the oven and replace the dish untils the cheese is melted.
• Serve hot with a salad, chips or cold fruit on the side. Don't forget the sour cream!
• Note: Sometimes Mom would add spices or salsa to the cheese topping. Or Ortega chiles. I loved it when she added some salt & pepper with garlic and the the Ortegas. This is still one of my favorite meals. :D. Especially when we had a fruit salad on the side.

FIESTA RANCH CHICKEN PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees. Prepare a 9×13 inch baking dish and spray with cooking spray. Set aside.
• Cook pasta according to package directions. Drain.
• In a medium saucepan add heavy whipping cream and cream cheese. Heat over medium heat stirring until cream cheese has melted. Whisk in grated parmesan cheese. Whisk in fiesta ranch packet.
• In a large mixing bowl, add drained pasta and sauce. Toss noodles until coated. Add chicken and black beans. Spoon mixture into prepared pan. Top with mozzarella cheese. Bake for 20-25 minutes until heated through and top is bubbly. Add optional toppings.

GRANDS!® FIESTA CHICKEN CASSEROLE

Steps:

• Cut each biscuit into eight pieces; toss with salsa to coat.
• Spread in greased 8-inch square (2-quart) glass baking dish; sprinkle with remaining ingredients.
• Bake at 375 degrees F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.

FIESTA CHICKEN CASSEROLE

Steps:

• Heat oven to 375*. Lightly grease 2 quart casserole.
• In a large bowl combine sour cream, 1/3 cup milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chilies and pimento. Blend well.
• In another bowl combine chicken and cheese, toss lightly.
• Spoon half spinach mixture into casserole, sprinkle with half chicken mixture. Repeat layers.
• Beat egg whites to soft peak. Set aside.
• Combine flour, baking powder, 3/4 cup milk, butter and egg yolks. Beat at low speed until moistened, beat 4 minutes at high speed.
• Fold in egg whites. Pour over chicken. Sprinkle with paprika.
• Bake for 40 to 45 minutes.

GRANDS!® FIESTA CHICKEN CASSEROLE

Steps:

• CUT each biscuit into 8 pieces; toss with salsa to coat.
• SPREAD in sprayed 8-inch square (2-quart) glass baking dish; sprinkle with remaining ingredients.
• BAKE at 375°F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.
• CUT each biscuit into 8 pieces; toss with salsa to coat.
• SPREAD in sprayed 8-inch square (2-quart) glass baking dish; sprinkle with remaining ingredients.
• BAKE at 375°F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.

FIESTA CHICKEN CASSEROLE

Steps:

• Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish. Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust. Bake at 400°F. for 40 minutes or until the crust is golden brown.

FIESTA CHICKEN CASSEROLE

Steps:

• 1. Cook Chicken and chop up into pieces. Set the Oven temp at 325 degrees.
• 2. take a large bowl mix together milk, diced chilies or Jalapenos, chopped onion, cream of chicken soup and cream of mushroom soup from can. (Don't dilute the soup that's what the milk is for). If you don't like mushrooms then use two cans of the cream of chicken soup.
• 3. take a greased 9x13x2 casserole dish. And your going to layer everything. Starting the chips first. then your sauce, chicken pieces and cheese. layer 2 or 3 times. Ending with cheese.
• 4. once you finished layering. Then put in oven at 325 degrees and Bake for 30 minutes or until cheese is all melted and golden brown.
• 5. Let cool for a few minutes then serve and enjoy.

FIESTA CHICKEN CASSEROLE RECIPE - (5/5)

Steps:

• 1. Pour water, salsa and pasta into instant pot cooker. 2. Place chicken into instant pot and stir 3. Sprinkle cumin, chili powder and garlic powder over pasta mixture. 4. Close Lid and set to manual pressure cook for 6 minutes with a 6 minute natural release. 5. Remove chicken and set aside. 6. Stir pasta. Add sour cream, black beans and corn and stir 7. Add 1 cup mexican blended cheese and stir. 8. Place in casserole dish and sprinkle with remaining cheese. Bake at 350 degrees for 5 minutes or until cheese is melted. 9. Garnish with diced tomatoes, cilantro, lime wedges, green onions and avocado