Looking for recipe -- chicken casserole?

Question

I am in search of a casserole recipe that has chicken, corn tortillas (broken into pieces) spinich, cheese, etc. Does anyone have a recipe similar to this you would like to share with me? I need to feed approximately 50 people. Thanks!

Answer 1

You will have to adjust the recipe to feed the number of people you need to feed, but this is a really good recipe.

CHICKEN SPINACH CASSEROLE

1 whole chicken
1 can diced green chilies
1 clove garlic
1 med. onion
2 tbsp. cooking oil
1/2 tsp. cumin
1 can cream of chicken soup
1 (10 oz.) pkg. frozen spinach
1/2 tsp. salt
1 pt. sour cream
8 oz. corn or tortilla chips
2 c. grated cheese (your choice)
Paprika

Saute garlic, onions and chilies; add cumin - cook 1 minute. Add soup, then defrosted spinach. Add salt; simmer. Add chicken and sour cream. Heat thoroughly. Layer chips, chicken mixture and cheese (2 times) in a casserole dish and cook for 30 minutes at 350 degrees.

This is a slightly different recipe that I adjusted to feed 50 people. Just be aware that it may take more time to cook if you use a larger pan than 9x13, so adjust accordingly.

Mexican Chicken Tortilla Casserole

8 1/3 (10 ounce) packages frozen chopped spinach, thawed (hand-squeeze out any moisture)
25-33 1/3 tablespoons butter
8 1/3 large onions, chopped
16 2/3 tablespoons fresh minced garlic (or to taste)
25 green onions, chopped
8 1/3 red bell peppers, seeded and finely chopped
16 2/3 large jalapeno peppers, seeded and finely chopped
8 1/3 teaspoons dried chili pepper flakes (add in for more heat!) (optional)
8 1/3 (10 ounce) cans cream of chicken soup, undiluted
25-33 1/3 teaspoons cumin (or to taste)
salt and pepper
8 1/3 (12 ounce) packages nacho cheese flavored tortilla chips, divided
50 cups cooked chicken, chopped and divided
16 2/3-33 1/3 cups shredded four-cheese Mexican blend cheese, divided (or to taste)


Set oven to 375 degrees.
Grease a 13 x 9-inch baking dish.
In a skillet melt butter over medium heat; add in chopped yellow onion, green onion, red bell pepper, garlic, jalapeno and chili flakes (if using) saute for about 5-6 minutes or until tender.
Add in the spinach, undiluted cream chicken soup, sour cream and cumin; mix to combine, then season with salt and pepper; bring to just a simmer then remove from heat (the chicken soup mixture must be hot).
Sprinkle HALF of the tortilla chips into the bottom of the baking dish.
Then sprinkle HALF EACH cooked chopped chicken, HOT chicken soup/spinach mixture, then half of the shredded cheese (use as much cheese as desired).
Repeat the layers ending up with the spinach mixture on top.
Bake for about 15 minutes uncovered.
Remove from oven then sprinkle with remaining cheddar cheese; return to oven and continue to bake for another 8 minutes or until the cheese is melted.
Sprinkle the top with more chopped green onions before serving if desired.

Answer 2

Florentine Chicken casserole recipes.
INGREDIENTS:
2 cups frozen chopped spinach, cooked and well-drained
butter
3 tablespoons flour
1 1/2 teaspoons seasoned salt
dash ground red pepper
1 1/2 cups milk
1/2 cup grated Parmesan cheese
1/2 cup whipping cream or half-and-half
2 cups cooked diced chicken
1/4 cup crushed tortilla
PREPARATION:
Arrange cooked spinach in a 1 1/2-quart casserole. In a saucepan, melt 2 tablespoons butter. Stir in flour, salt, and pepper, stirring until smooth and bubbly. Gradually stir in milk; cook, stirring constantly, until thickened and bubbling.
Add cheese and cream.


Stir, cooking over low heat, until cheese melts. Add chicken then pour over spinach. Sprinkle casserole corn tortillas. If desired, refrigerate at this point until about 30 to 40 minutes before serving time.
Heat oven to 350°. Dot casserole with butter. Bake for 15 to 20 minutes, until hot and bubbly; turn on broiler and broil to brown topping. Serves 4.

take a look at these recipes: you can change the amount of servings and the recipe is recalculated.
http://www.cdkitchen.com/recipes/cat/1149/0.shtml

Answer 3

My Famous Chicken Tortilla Casserole

1 package of frozen chopped spinach defrosted and well drained
1 can cream of chicken soup
1 can cream of celery
1 small can of corn
1 cup chicken stock
1 can Ortega chili's
1 jalapeno chopped
1 yellow onion
2 stalks of celery chopped
1 package corn tortilla's ripped up
3 chicken breast poached and shredded
1 package of shredded Cheddar

Preheat oven to 425'
Put the first eight ingredients in a large pot and simmer for 10 Min's. Combine the soup mixture with the tortilla's and chicken, then place in 9X13 pan, top with cheese and bake for 30-40 Min's. Serve with sour cream and guacamole

Answer 4

SPINACH-CHICKEN ENCHILADA CASSEROLE
SERVES 8

Roll chicken strips and cheese in tortillas and top with a creamy spinach sauce for this enticing casserole.

2 tablespoons LAND O LAKES® Butter
1/4 cup chopped onion
4 (5-ounce) boneless skinless chicken breast halves, cut into thin strips
1 cup LAND O LAKES® Sour Cream
3/4 cup milk
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (10-ounce) package frozen chopped spinach, thawed, well-drained
1 teaspoon garlic powder
1 teaspoon onion powder
8 ounces (2 cups) LAND O LAKES® Mozzarella Cheese, shredded
8 (8-inch) flour tortillas
4 ounces (1 cup) LAND O LAKES® Deli American Cheese, shredded


Heat oven to 350°F. Melt butter in 10-inch skillet until sizzling; add onion and chicken strips. Cook over medium heat, stirring occasionally, until chicken is no longer pink (5 to 7 minutes).

Combine sour cream, milk, soup, spinach, garlic powder and onion powder in medium bowl; mix well. Spread 1 cup sour cream mixture onto bottom of greased 13x9-inch baking dish.

Divide chicken among tortillas. Top each with 2 tablespoons mozzarella cheese and 2 tablespoons American cheese; roll up. Place tortillas in prepared dish, seam-side down.

Spread with remaining sour cream mixture. Sprinkle with remaining mozzarella cheese. Bake for 30 to 35 minutes or until heated through and bubbly.

Recipe Tip
Cooked leftover chicken or turkey may be used in place of chicken breasts. Cut into thin strips.

Answer 5

Chicken Casserole To make a casserole; start with a base of cooked rice or pasta. Brown or pre-cook your chicken breasts, then slice or dice. You can add diced celery &/or onion for flavour & some crunch. Mix the cream soup of choice with milk or water, & pour over. Bake the whole thing at 400-450F until bubbly & browned. You can top with crushed Doritos, grated cheese, or whatever.

Answer 6

Reynolds Wrap Release Non-Stick Foil
5 cups of your favorite tomato sauce*
12 (4 inch) corn tortillas, lightly toasted
3 cups coarsely chopped cooked chicken
1 (10 oz.) package frozen cut-leaf spinach, thawed and well drained
Salt and pepper
1 (8 oz.) package shredded Mexican cheese blend, divided use
1 (15 1/4 oz.) can whole kernel corn, drained
2 poblano chiles, roasted and cut in strips

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick side toward food; set aside.

Cut tortillas in half. Arrange about 12 tortilla halves to cover as much of the bottom of pan as possible.

Top with chicken and spinach; sprinkle with salt and pepper. Spoon half of sauce and half of cheese over spinach. Arrange remaining tortilla halves over cheese. Top with corn, chiles, remaining sauce and cheese.

Cover with a sheet of Release Non-Stick Foil with non-stick side toward food.

Bake 30 minutes. Uncover and bake for an additional 15 to 20 minutes until cheese is melted. Let stand 5 to 10 minutes before cutting in squares to serve.

*TO MAKE A QUICK TOMATO SAUCE:
Combine:
1 (16 oz.) jar chunky salsa
2 cups water
1 (6 oz.) can tomato paste
2 tablespoons chopped chipotle chilies in adobo sauce
2 cloves minced garlic
2 tablespoons chopped fresh cilantro.

Answer 7

go to willitblend.com. Add the chicken, corn tortillas, spinach, and cheese into the blender and watch in amazement.