Yield 5 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F (200 degrees C). In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, water, salt and pepper. Mix well. Spread this mixture into a lightly greased 9x13 inch baking dish. Cover with cheese, then potato chips. Bake in the preheated oven for 20 to 25 minutes or until the potato chips are lightly browned.
Time 1h Yield 6 servings Number Of Ingredients 15 Steps:
Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro. Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.
Time 45m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large casserole dish, mix the chicken, mayonnaise, sour cream, condensed cream of chicken soup, rice, almonds, and mozzarella cheese. Layer with Cheddar cheese, and top with potato chips. Bake 35 minutes in the preheated oven, until bubbly and golden brown.
Time 35m Yield 6 servings. Number Of Ingredients 7 Steps:
Preheat oven to 350°. In a large bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers. , Bake, uncovered, until bubbly, 25-30 minutes.
Time 40m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Melt butter over medium heat, add chicken and onions. Cook chicken until it is just cooked through. Set aside. In bowl mix, add undiluted cream of chicken soup, broth, and rotel. In oven casserole dish crush 1/2 bag of chips, layer on bottom of dish. Layer half of chicken and onions over chips. Pour half of soup mixture over chicken. Layer 2 cups of shredded cheese over chicken. Repeat last 4 steps. Bake in 350 degree oven for 20 minutes.
Time 40m Yield 5 serving(s) Number Of Ingredients 6 Steps:
Combine chicken, soup, sour cream, and picante sauce, mixing well. Spoon 1/2 mixture into lightly greased 2-quart round casserole dish. Sprinkle 1/2 of cheese over first layer. Add 1/2 of the crushed corn chips. Repeat a second layer by adding the rest of the chicken mixture, cheese and then the rest of the chips. Bake, uncovered at 350 degrees Fahrenheit for 20-25 minutes.
Time 25m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
In large bowl, combine chicken, green onion, bell pepper, and parsley. In small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, & pepper. Stir mayonnaise mixture into chicken mixture; mix well. Pour into an 11x7 dish. Top with cheese & potato chips. Bake 15 minutes, until bubbly.
Time 35m Yield 1 casserole Number Of Ingredients 4 Steps:
Preheat oven to 375. Empty soup into a 1 qt casserole. Add milk and mix throughtly. Add chicken, 1 cup potatoes chips and mix well with soup. Stir well. Sprinkle with remaining chips.
Time 35m Yield 8-10 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350. Boil frozen chicken till cooked through. drain and chop into cubes. While chicken is boiling, in a large bowl mix together the sauces and olives and if desired some of the cheese. Add the chicken. Pour the chicken mixture into a casserole dish and top with the fritos and cheese. bake for about 20 min or until cheese is melted.
Time 1h30m Yield 8 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese. , Pour the mixture into a greased 13x9-in. or 3-qt. baking dish. Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro.
