Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine eggs and milk. Stir in the stuffing mix, chicken, tomato, chilies and onions. , Transfer to a greased microwave-safe 9-in. pie plate. Microwave, covered, on high for 2 minutes; stir. Microwave for another 2 minutes; stir., Cook 1-1/2 to 2 minutes longer or until set and a thermometer reads 160°. Let stand for 5 minutes before serving. Garnish with sour cream and salsa if desired.
Time 25m Yield Makes 4 servings, 2 cups each. Number Of Ingredients 9 Steps:
Cook pasta as directed on package. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream. Drain pasta. Toss with chicken mixture. Sprinkle with cheese.
Time 20m Yield 2 Number Of Ingredients 8 Steps:
Heat oven to 450°F. Line 15x10x1-inch pan with foil. Spray both sides of each tortilla lightly with cooking spray. Place 2 tortillas on foil-lined pan. Sprinkle each with half of the chicken, bell pepper strips, cheese and green onion. Top with remaining 2 tortillas. Bake 3 to 5 minutes or until light brown and crisp. Cut into wedges; serve with salsa.
Time 45m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.) Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce. Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.
Time 55m Yield 8 servings. Number Of Ingredients 11 Steps:
In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the croutons, parsley, salt, pepper and celery mixture. Combine eggs and broth; pour over bread mixture and toss to combine. Add chicken; toss gently. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°. Top, if desired, with gravy, parsley or coarsely ground pepper.
Time 20m Yield 4 sandwiches, 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350°F. Place cooked chicken breasts on baking sheet. Spoon desired amount of salsa onto chicken, spread to cover whole breast. Sprinkle cheddar cheese on top. Place in oven for 5-8 minutes, or until cheese is completely melted. While chicken is baking, place buns on broiler rack to gently toast. Remove from oven, place on bun. Add dollop of sour cream on top.
Number Of Ingredients 10 Steps:
Cut chicken breasts into 1/2-inch strips. Spray a wide bottom sauce pot or 12-14 inch skillet with a nonstick spray and heat over a medium heat until hot. Add the chicken and red pepper, cook until chicken is browned and fully cooked. Remove from pan, set aside and keep warm. In same pan add the onion, cook for 30 seconds. Add the water, rice, chili powder, corn and salsa; simmer for 10 minutes or until rice is done. Serve chicken and peppers over the rice with chopped cilantro.
Time 1h25m Yield 8 Number Of Ingredients 6 Steps:
Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese. Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.
More about “fiesta chicken n stuffing recipes”
Time 20m Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. In a small skillet over medium heat, sauté onion and olive oil until onion starts to brown and soften. In a large oven-safe skillet or 9x13" baking dish, place half the golden corn tortilla chips and blue corn tortilla chips. Top with half the sautéed onion, 1/2 cup refried beans (dropped in spoonfuls over the chips), half the chicken, and half the cheese. Repeat layers. Bake for 5-8 minutes, until cheese has completely melted. Remove from oven and top with pico de gallo, sour cream, guacamole, and cilantro. Serve warm.
