Time 50m Yield 6 Number Of Ingredients 14 Steps:
Heat oven to 400°F. Spray 9-inch glass pie plate or 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix chicken, corn, olives, onion, chiles and cheese. Spoon into pie plate. In medium bowl, mix Bisquick mix, eggs, milk, salt and pepper with whisk until tiny lumps remain. Pour evenly over chicken mixture. Bake 28 to 30 minutes or until knife inserted in center comes out clean. Serve with salsa, guacamole and sour cream.
Number Of Ingredients 12 Steps:
Cook chicken the day before. Chop chicken and store until ready to put casserole together. Mix cream of chicken soup, milk, Mexican style canned tomatoes, chicken and spices together. Carefully add in the tortilla chips and stir. Spread 9 pounds of chicken mixture into each steam table pan. Bake in 325° F convection oven until internal temperature reaches 160° F or approximately 30-45 minutes. As soon as casserole is removed from oven, sprinkle with 1 pound 10 ounces of cheese and put in the hot box to keep warm and melt the cheese. Cut steam pan 5 X 6 or 30 portions per pan.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Combine first 4 ingredients in 3 qt casserole or dutch oven. In large bowl combine all dry ingredients and then add milk, margarine and eggs. Stir in onion, chilies and pimento. Pour over chicken mixture. Bake at 350 degrees for about 50-60 minutes.
Time 55m Yield 6 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese. Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.
Time 55m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Broil chicken until tender. Remove, reserving broth. Remove skin and ones from chicken and cut into bite sized pieces. Grate Cheese and mash Tomatoes. Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes. Drop tortillas into boiling chicken broth until softened. Line large baking dish with softened tortillas. Add chicken mixture. Pour the 2 cans of soup over the chicken. Bake at 350 degrees for 35 minutes or until bubbly and hot.
Time 1h5m Yield 8 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated. Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl. Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture. Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.
