Best Southwestern Chicken Bake Recipes

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SOUTHWESTERN CREAMY CHICKEN PASTA BAKE



Southwestern Creamy Chicken Pasta Bake image

I got this recipe a few years back from a friend. My Grand kids love this. It's fast and yummy. I serve it with a side salad and garlic bread.

Provided by Sandy Williams

Categories     Pasta

Time 1h

Number Of Ingredients 9

12 oz uncooked spiral pasta
3 c cubed cooked chicken breast
2 c (16 ounces) sour cream
2 c (8 ounces) shredded colby-monterey jack cheese
1 can(s) (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can(s) (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can(s) (10 ounces) green chili salsa
1 c chopped green onions
1 can(s) (4-1/4 ounces) chopped ripe olives

Steps:

  • 1. Cook pasta according to package directions.
  • 2. Meanwhile, in a large bowl, combine the remaining ingredients. Drain pasta, stir into chicken mixture.
  • 3. Transfer to a greased 13X 9-in. Baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. 8 servings

SOUTHWESTERN CHICKEN-PASTA BAKE



Southwestern Chicken-Pasta Bake image

I am a big tomato sauce and pasta lover. This is a recipe courtesy of All-You magazine. I like this recipe because it is different then traditonal Italian pasta.

Provided by Jrmama2

Categories     Chicken Breast

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 15

3 teaspoons salt (divided )
12 ounces linguine
8 tablespoons unsalted butter
1 green bell pepper, seeded and chopped
1/2 onion, chopped
2 garlic cloves, chopped
1 teaspoon cumin
1 teaspoon chili powder
0.5 (6 ounce) can tomato paste
1/2 cup all-purpose flour
4 cups milk
1 (14 1/2 ounce) can diced tomatoes and green chilies, drained
2 cups four-cheese mexican cheese
4 cups diced cooked chicken
1 tablespoon chopped fresh cilantro (optional)

Steps:

  • 1. Preheat oven to 350 degrees farenheit; mist a 9 by 13 inch baking dish with cooking spray. Bring pot of salted water to a boil. Cook pasta until al dente about 10 minute or as package directs. Drain.
  • 2. Melt butter in a Dutch oven over medium heat. Add bell pepper,onion, garlic, cumin, chili powder and 2 tsp., salt; saute until onion is tender, 6- to 8 minute Add tomato paste and cook stirring constantly, 2 minute longer.
  • 3. Whisk in flour until smooth. Cook, whisking constantly, for 1 minute Gradually whisk in milk. Cook, whisking until thickened about 5min. Add diced tomatoes and 1 cup cheese. Cook, whisking for 1 minute or until cheese melts.
  • 4. Remove from heat. Stir in chiken and paste.Scrape into baking dish; sprinkle with remaining cheese. Bake until bubbly; 20-25 minute (preheat broiler to high and broil casserole for a minute to brown, if desired )Let stand for 10-15min. Sprinkle with cilantro, if desired, serve.

Nutrition Facts : Calories 505.8, Fat 25.2, SaturatedFat 14.2, Cholesterol 107.8, Sodium 1327.4, Carbohydrate 40.7, Fiber 2, Sugar 3.8, Protein 29

SOUTHWESTERN CHICKEN BAKE



Southwestern Chicken Bake image

One family, seven opinions and five stars, according to a happy reviewer. Try Southwestern Chicken Bake and see if you agree!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 4

1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1 Tbsp. chili powder
4 small boneless skinless chicken breasts (1 lb.)
1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese

Steps:

  • Heat oven to 400ºF.
  • Combine coating mix and chili powder in shaker bag. Use to coat chicken as directed on package. Place in 8-inch square baking dish.
  • Bake 20 min.
  • Sprinkle with cheese. Bake 10 min. or until chicken is done (165ºF) and cheese is melted.

Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 790 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 1 g, Protein 32 g

SOUTHWESTERN CHICKEN AND RICE BAKE



Southwestern Chicken and Rice Bake image

This is from southernfood.about.com. It's a great dish for using leftover chicken and rice, and it is VERY easy. Don't let the number of ingredients fool you - as a lot of them are spices. I used almond milk and whole wheat flour, but regular milk and all purpose flour can be used (respectively). You can also use less ground red pepper if you don't want it quite so hot.

Provided by replank

Categories     One Dish Meal

Time 50m

Yield 1 dish, 8 serving(s)

Number Of Ingredients 18

2 cups cooked rice
1 1/2 cups cooked chicken, diced
1 (15 ounce) can black beans, drained and rinsed
1 (11 -15 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can diced tomatoes, slightly drained
1 teaspoon dried cilantro
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 tablespoon chili powder
1/2 teaspoon ground red pepper (optional. Use more or less, to taste)
4 tablespoons butter
4 tablespoons whole wheat flour
1 cup milk
1/2 cup chicken broth
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 cup cheddar cheese (optional)

Steps:

  • 1. In large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and red pepper. Stir to blend.
  • 2. In a saucepan, melt butter over medium-low heat. Stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, salt, and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Add more spices, salt and/ or pepper if desired.
  • 3. Spray a 2 to 2.5 quart casserole dish with nonstick cooking spray. Pour mixture into the dish. Bake at 350 degrees for 25 - 30 minutes, or until bubbly. If desired, sprinkle with the cheese 5-8 minutes before done.
  • 4. If desired, serve with a dollop of sour cream, chopped green onions, and tomatoes.

Nutrition Facts : Calories 292.1, Fat 9.8, SaturatedFat 5, Cholesterol 39.2, Sodium 521.9, Carbohydrate 38.3, Fiber 5.9, Sugar 3.1, Protein 14.7

SOUTHWESTERN CHICKEN PASTA BAKE



Southwestern Chicken Pasta Bake image

Southwestern flavors in an easy chicken skillet dish. Great week night meal

Provided by barbara lentz @blentz8

Categories     Chicken

Number Of Ingredients 15

8 ounce(s) pasta of choice i used mini penne
2 - boneless skinless chicken cut into small chunks
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
2 teaspoon(s) each ground cumin, coriander, and chili powder
1 teaspoon(s) smoked paprika
2 tablespoon(s) oil
1 medium onion chopped
2 clove(s) garlic minced
1 small jalapeno seeded and chopped
1/2 cup(s) white wine
2 tablespoon(s) each flour and butter
1 1/2 cup(s) milk
2 cup(s) sharp cheddar cheese shredded
1/4 cup(s) fresh cilantro chopped

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta until it is almost done. Drain and set aside.
  • Season the chicken with the salt, pepper, cumin, coriander, chili powder and smoked paprika. Add oil to large skillet and cook the chicken about 3 to 4 minutes. Remove from skillet with slotted spoon. Add the onion garlic and jalapeno and cook until softened. Add the wine and deglaze the pan and let most evaporate. Remove from heat.
  • In another pan mix the butter and flour and make a roux. Slowly add the milk and cook until thickened.Add the cheese and let the cheese melt.
  • Place the skillet back on the heat and add the chicken, pasta, and cheese sauce. Cook until warmed through. Garnish with cilantro

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