Best Spanish Chicken Casserole Recipes

CHEESY CHICKEN ENCHILADA CASSEROLE WITH SPANISH RICE

Steps:

• --Spanish Rice--
• In a sauce pan (with lid) combine all ingredients (except rice) and bring to a boil. Add Minute Rice. Cover. Remove from heat. Stir once at 4 minutes and then recover and set aside after 6 minutes.
• -- Casserole --
• Preheat oven to 350 degrees F. Mix drained chicken and soup in bowl.
• In a large casserole dish, layer the ingredients in the following manner:
• Enchilada sauce (1/3 of large can)
• Layer of corn tortillas (1/2 package)
• Layer of chicken and soup mixture (use half of it)
• Layer of Kraft Cheddar Cheese (4 oz.)
• Enchilada sauce (1/3 of can)
• Spanish Rice (see above)
• Layer of corn tortillas (1/2 package)
• Layer of chicken and soup mixture (use half of it)
• Layer of Kraft Cheddar Cheese (4 oz.)
• Top with last third of enchilada sauce
• Top with broken Corn Chips
• Bake for approximately 30 minutes or until cheese and sauce are bubbly in center. Add any toppings of sour cream, tomato, and black olives AFTER cooking.

CHEESY CHICKEN SPANISH RICE CASSEROLE

Steps:

• 1. Cook Chicken and shred. (leftover Rotisserie Chicken works well for this dish too!)
• 2. Saute chicken, green pepper, and onion in a skillet until onions are translucent.
• 3. In an extra large bowl mix rice, tomatoes, tomato sauce, chili powder, velveeta, salt and pepper.
• 4. Stir in chicken and veggies.
• 5. Transfer to a large casserole dish.
• 6. Sprinkle top with cheese shreds.
• 7. Bake at 350 for 30 - 40 minutes........ until hot and bubbly.

LOW-FAT SPANISH CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• In a 2-quart casserole, combine the rice, onion, and oil.
• Add the tomatoes, one cup of the broth, the paprika, oregano, ground pepper, roasted peppers, and chicken, and stir.
• Cover the casserole and bake 30 minutes.
• Stir in the peas and add an additional 1/4 cup broth, if needed, to keep the rice from sticking.
• Bake until the chicken is cooked through, 15 to 20 minutes.
• Remove the bay leaf and serve.

SPANISH CHICKEN CASSEROLE

Steps:

• Combine the flour, salt, pepper, and paprika in a large, resealable plastic bag.
• Wash and pat dry the chicken, then place in bag and shake to coat in flour.
• Heat the oil in a large pan. Add the chicken and cook over medium-high heat for about 8 minutes turning once. Remove from the pan and set aside.
• Add the onion and garlic and cook until lightly browned. Add the tomatoes and bell pepper and cook an additional 3-5 minutes.
• Place the chicken and vegetables in a large casserole dish. Add the wine, stock, potatoes, olives, and bay leaf. Cover and bake at 375 for one hour or until chicken is tender.
• Remove from oven, check seasoning, and stir in the jarred pimientos. If desired, hot sauce, sherry vinegar, and additional paprika may be added before serving.

SPANISH CHICKEN RICE CASSEROLE

Steps:

• In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes of until heated through. Yield: 8 servings.

SPANISH CHICKEN CASSEROLE

Steps:

• heat oil in pan and fry onions until browned and transfer to a plate toss chicken in the flour and fry evenly til browned add the stock, onions, orange zest, orange juice, sherry and worcestershire sauce bring to the boil, reduce the heat, cover and simmer for 25 minutes
• stir in the mushrooms and cook for 5 minutes season with salt and pepper sprinkle over the chopped parsley serve

SPANISH CHICKEN CASSEROLE

Steps:

• In a wok brown the chicken in the olive oil and remove.
• Add the chorizo, garlic, capsicum, carrot and onion to the wok and stir-fry about 5 minutes (until softened).
• Add the paprika and fry until fragrant (about 1 min), add the red wine and fry until the alcohol (but not the liquid) has evaporated.
• Then add the tomato paste, tomatoes, bay leaf and stock and cook a further 5 minutes, adding only enough liquid to almost cover the other ingredients.
• Add cooked chicken and heat through.
• Transfer into a really large casserole dish (sorry I don't know the capacity) and bake at 180°C for 1 hour.
• The original recipe added olives and parsley after the hour and cooked a further 15-20 minutes, I found this was too much but you may wish to try it.
• We eat it with Jasmine rice.

SPANISH CHICKEN CASSEROLE

Steps:

• Heat 2 tbsp of the olive oil in a large heavy pan, then add the onions and fry for about 10 minutes until lightly browned and soft. Transfer to a plate.
• Toss the chicken in the seasoned flour. Heat the remaining 1 tbsp of oil in the pan, then add the chicken and fry until evenly browned.
• Add the chicken broth, onions and their juices, orange juice and zest, sherry and Worcestershire sauce. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes until the chicken is tender.
• Stir in the mushrooms and cook for 5 minutes. Taste and season with salt and black pepper if necessary. Just before serving, sprinkle over the chopped parsley and serve with boiled rice.