i was trying to find a recipe for a southwestern chicken casserole ? thanxs?

Question

i found it on a tomatoe product can and i cant find my recipe and i forgot the product that i found it on

Answer 1

yummy try this one I enjoy...

an easy and tasty chicken meal to make up on busy days. This southwestern chicken casserole is made with diced chicken, black beans and corn, cooked rice, and seasonings, along with an easy homemade sauce and optional cheese topping.
INGREDIENTS:

* 2 cups cooked rice
* 1 1/2 cups diced cooked chicken
* 1 can (15 ounces) black beans, drained, rinsed
* 1 can (11 to 15 ounces) Mexican-style corn, drained
* 1 can (14.5 ounces) diced tomatoes, slightly drained
* 1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro, optional
* 1 teaspoon ground cumin
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried leaf oregano
* 1 tablespoon chili powder
* 1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste
* 4 tablespoons butter
* 4 tablespoons flour
* 1 cup milk
* 1/2 cup chicken broth
* 1/4 teaspoon coarsely ground black pepper
* 1/2 teaspoon salt
* 1/2 to 1 cup Cheddar or Monterey Jack cheese, optional

PREPARATION:
In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend.

In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly.

Answer 2

If you don't find your recipe give this a whirl, knock your socks off.
Southwestern Chicken Lasagna
12 Servings

Ingredients

------------------------------SAUCE-----------------------------------
1/2 md onion
1 cn (28 oz) tomatoes; canned
1 jar (14 oz) picante sauce
1 cn (16 oz) black beans; rinsed and drained
2 lg egg whites
1 c ricotta cheese
1 pk (8 oz) lasagna noodles; cooked
4 boneless skinless chicken breast halves, cut in 1-1
1 cn (4 oz) green chilies; chopped
1 pk (8 oz) monterey jack cheese; shredded

Instructions

Preheat the oven to 350 degrees. In a food processor with the metal blade, chop -the onion. Add the tomatoes with their juice, salsa, and taco seasoning and pulse until the tomatoes are in small pieces, 3 or 4 times.
Remove to a medium bowl and stir in the beans to make the sauce. In small, mix the egg whites with the ricotta cheese; set aside. Spread 1 cup of the bean sauce over the bottom of a 13x9x2-in casserole dish coated with nonstick cooking spray Top with 5 noodles, overlapping slightly.

Sprinkle with half the -chicken, half the chilies, and 2 more cups of the sauce.

Spoon out the ricotta cheese mixture and spread it out lightly. Top with half the shredded cheese, 5 more remaining noodles, and the remaining chicken, chilies, sauce, and cheese. Bake uncovered for 40 minutes, or until the noodles are tender when pierced with sharp knife. Cool at least 20 -minutes before serving.

Answer 3

This one is from Del Monte
SANTA FE SKILLET CHICKEN

3 skinless, boneless chicken breast halves, cut into strips
1 Tbsp. oil
1 onion, cut into thin wedges
1 medium green or yellow pepper, cut into strips
1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Zesty Mild Green Chilies
Season chicken with garlic powder, salt pepper, if desired.
Cook chicken in oil in skillet over medium-high heat, 3 minutes. Add onion and pepper; cook 4 minutes or until tender-crisp.
Add undrained tomatoes and simmer, 3 minutes or until chicken is done. Garnish with cilantro and serve over rice, if desired.
For easy variety, wrap chicken mixture in warm flour tortillas and serve with sour cream. Or, try other Del Monte Diced Tomatoes, such as Zesty Diced Tomatoes with Mild Green Chilies.

This one is from Hunts

Southwestern Chicken Stew

Cooking Method: Boil-Simmer
Prep Time: 10
Cooking Time: 20-30 minutes

Makes: 8 servings

Ingredients


1 tablespoon Wesson® Pure Vegetable Oil
1 large onion, chopped
1 can (14-1/2 ounces) Hunt's® Diced Tomatoes with Mild Green Chilies
1 can (14-1/2 ounces) Butterball® Chicken Broth
1 can (10-3/4 ounces) cream of chicken soup
1 package (16 ounces) frozen country vegetable blend
2 cups cooked, cubed chicken
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions
Heat oil in a 3-quart saucepan over medium-high heat.
Add onion; cook for 3 minutes.
Add tomatoes, broth, soup, vegetables, chicken and seasonings; simmer over medium heat until heated through.

Answer 4

Chicken Enchilada Casserole
[Reset]
Keys : Chicken Southwestern Rave Reviews Chile Pepper Poultry Mexican Mexico Mex Central American
Ingredients :

Cooking Spray
1 1/4lbchicken breast skinned & boned
1 1/2cupchopped onion
4xgarlic cloves
1/2cupbeer
1/4tspground red pepper (1/4 to 1/2)
1canwhole tomatoes (28 ounce) drained
and chopped
1/2cupthinly sliced green onions
1canripe olives (2 1/4 oz.) drained and sliced
2cangreen chili peppers (4.5 oz.) drained and chopped
5tblall-purpose flour
1/2tspsalt
1/2tspground cumin
1/4tspground coriander
2cup1% low-fat milk
2lrgegg whites lightly beaten or 6 tbls. egg substitute
3/4cupshredded Monterey Jack cheese (3 oz.)
3/4cupshredded sharp cheddar cheese (3 oz.)
6xcorn tortillas (6-inch) cut in half
1/2cupfat-free sour cream
1/2cupsalsa

Method :

* 1. Preheat oven to 350.
* 2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done.
* Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.
* 3. Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; saute 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.
* 4. Combine flour, salt, cumin, and coriander in a medium saucepan.
* Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly.
* Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.
* 5. Place cheeses in a bowl; toss well. Set aside.
* 6. Spread 1/2 cup white sauce in bottom of a 2 1/2 quart round casserole or souffle dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 up cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside.
* 7. Bake, uncovered, at 350 for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.
* Yield: 8 servings
* NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350 for 1 hour or until bubbly.
* Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.
* This took a lot of time and preparation, but next time it will be much easier and it was definitely worth it, it was delicious!!
* NOTES : To whoever posted the Chicken Enchilada Casserole recipe from Cooking Light
a month or so ago: I finally made it, and it WAS great!
* It took me 3hours!! to prepare, but it wasn't hard at all. Next time I'll do most of it in advance. (Dana Muller)


















Crockpot Green Chili Chicken Stew (4 Pts)
[Reset]
Keys : Crockpot Casserole Points Poultry Chicken Southwestern Stews Soups
Ingredients :

5whlskinless boneless chicken breast halves
1 1/4tspground cumin
1tspdried sage
2lrgonions chopped
2xcloves garlic minced
1tblcider vinegar
6smred potatoes quartered
3whlpoblano peppers seeded and chopped
10whltomatillos husked and chopped
1 1/2cupfat-free chicken broth
1/2cupcilantro chopped

Method :

* Chicken should be cut into 1" pieces. Combine all ingredients except cilantro in crockpot. Cover and cook on low setting for 8-10 hours.
* Serve garnished with chopped cilantro.




















Martha Stewarts Chicken Cataplana (Crockpot Version)
[Reset]
Keys : Chicken Crockpot Casserole Southwestern Poultry Warm
Ingredients :

2tblolive oil
1 1/2cupNewman's Own Bandito Salsa or your favorite
2medpotatoes peeled/thinly sliced
1cupFrontera Roasted Poblano-Tomato Sauce optional
6lrgcloves garlic peeled
2whlskinless boneless chicken breasts halved
1medonion thinly sliced
1tspdried oregano
salt and freshly ground black pepper to taste

Method :

* Place the oil in the bottom of the crockpot and swirl it around a bit. Add half of the salsa, half of the poblano sauce. Top with a layer of sliced potatoes, garlic and a layer of sliced onions. Plug in crockpot and cook on HIGH for 1 hour. Add chicken and top with remaining salsa and poblano sauce. Sprinkle oregano and salt and pepper. Cover and cook on HIGH for 3 hours.
* Serve with some warm bread.