Crunchy Chicken Casserole
Crunchy Chicken Casserole might be just the main course you are searching for. This recipe makes 10 servings with 473 calories, 29g of protein, and 26g of fat each. For $1.75 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have salt, pepper, garlic powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. 813 people were glad they tried this recipe. It is brought to you by Everyday Dishes. With a spoonacular score of 80%, this dish is super. Similar recipes are Crunchy Chicken Casserole, Light and Crunchy Chicken Taco Casserole, and Carrie's Crunchy Chicken Poppy Seed Casserole.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
14 oz can diced petite tomatoes with green chiles, drained
1/2 tsp chili powder
11 oz bag white corn chips
1/4 cup all-purpose flour
1 tsp garlic powder
2 green onion, sliced
1 - 2 jalapeños, seeded and finely minced
4 1/2 oz can green chilies, diced , or jalapeños depending on how spicy you like it
2 1/2 cups milk
1/2 tsp paprika
pepper, to taste
1 red bell pepper, seeded and diced
1 tsp salt
1 1/2 cups sharp cheddar cheese
2 - 2 1/2 lbs boneless, skinless chicken breasts
1/2 cup sour cream
4 Tbsp unsalted butter
1 medium yellow onion, diced
Equipment:
casserole dish
oven
frying pan
Cooking instruction summary:
let's do it Preheat oven to 350 degrees and spray a 9" x 13" casserole dish with cooking spray. Place the chicken breasts into the casserole dish and season with salt and pepper. Bake the chicken for about 20 minutes (depending on thickness). Remove chicken from the oven, shred into bite-sized pieces and set aside. (You will use the casserole dish again, so discard any liquid from the chicken and re-coat with cooking spray. There is no need to wash the dish.)While the chicken is baking, place a large skillet over medium-high heat and melt the butter. When the butter is melted, add the onion, bell pepper and jalapeo. Cook, stirring frequently for about 45 minutes, until the onion becomes translucent and the pepper begins to soften. Sprinkle the flour over the onion mixture and stir to combine. Allow the flour to cook for about 1 minute before adding in the milk.Stir to completely dissolve the flour in the milk and bring the mixture to a bubble. Reduce the heat to medium-low and stir in the sour cream, diced tomatoes, green chiles, salt, chili powder, paprika and garlic powder. Remove from heat and stir in a cup of cheddar cheese. (Reserve the remaining cup for the topping.) When the cheese is melted, fold in the shredded chicken.Crumble the entire bag of corn chips into coarse crumbs and add about of the crumbs into the bottom of the casserole dish and spread evenly. Pour the chicken mixture on top of the crumbs and bake 2025 minutes or until hot and bubbly.Remove the casserole from the oven and sprinkle the remaining cup of shredded cheese and remaining crushed chips on top. Place the casserole back into the oven for 5 additional minutes, just until cheese is melted. Remove from the oven and let stand for 5 minutes before sprinkling with sliced green onions and serving.
Step by step:
1. let's do it
2. Preheat oven to 350 degrees and spray a 9" x 13" casserole dish with cooking spray.
3. Place the chicken breasts into the casserole dish and season with salt and pepper.
4. Bake the chicken for about 20 minutes (depending on thickness).
5. Remove chicken from the oven, shred into bite-sized pieces and set aside. (You will use the casserole dish again, so discard any liquid from the chicken and re-coat with cooking spray. There is no need to wash the dish.)While the chicken is baking, place a large skillet over medium-high heat and melt the butter. When the butter is melted, add the onion, bell pepper and jalapeo. Cook, stirring frequently for about 45 minutes, until the onion becomes translucent and the pepper begins to soften. Sprinkle the flour over the onion mixture and stir to combine. Allow the flour to cook for about 1 minute before adding in the milk.Stir to completely dissolve the flour in the milk and bring the mixture to a bubble. Reduce the heat to medium-low and stir in the sour cream, diced tomatoes, green chiles, salt, chili powder, paprika and garlic powder.
6. Remove from heat and stir in a cup of cheddar cheese. (Reserve the remaining cup for the topping.) When the cheese is melted, fold in the shredded chicken.Crumble the entire bag of corn chips into coarse crumbs and add about of the crumbs into the bottom of the casserole dish and spread evenly.
7. Pour the chicken mixture on top of the crumbs and bake 2025 minutes or until hot and bubbly.
8. Remove the casserole from the oven and sprinkle the remaining cup of shredded cheese and remaining crushed chips on top.
9. Place the casserole back into the oven for 5 additional minutes, just until cheese is melted.
10. Remove from the oven and let stand for 5 minutes before sprinkling with sliced green onions and serving.
Nutrition Information:
covered percent of daily need
