Best Chipotle Chicken Casserole Recipes

CHIPOTLE CHICKEN CASSEROLE

Steps:

• Coat a 2-quart round casserole with nonstick spray; set aside.
• Coat an unheated large nonstick skillet with nonstick spray.
• Heat skillet over medium-high heat.
• Add corn; cook about 5 minutes or until corn begins to lightly brown.
• Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown.
• Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano.
• Remove from heat; transfer mixture to the prepared casserole.
• Wipe skillet clean, add oil to skillet and heat over medium-high heat.
• Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin.
• Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side).
• Place chicken on top of potato mixture in casserole.
• Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink.
• Sprinkle with cheese and serve hot.

CHIPOTLE CHICKEN & POTATO CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook corn in large skillet sprayed with cooking spray on medium heat 5 min., stirring frequently. Add potatoes; cook and stir 5 to 8 min. or until lightly browned. Stir in tomatoes, peppers, oregano and 1 tsp. chili powder. Spoon into 2-qt. casserole sprayed with cooking spray.
• Wipe skillet clean. Heat oil in same skillet. Sprinkle chicken with remaining chili powder; cook 3 min. on each side or until evenly browned on both sides. Place over potato mixture.
• Bake 20 min. or until potato mixture is heated through and chicken is done (165°F). Sprinkle with cheese.

CHICKEN CHIPOTLE NOODLE CASSEROLE

Steps:

• Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Add VELVEETA and peppers; cook 5 minutes or until VELVEETA is melted, stirring frequently. Add chicken and sour cream; mix lightly.
• Place noodles in greased 1-1/2-quart casserole dish. Add chicken mixture; mix lightly. Sprinkle with shredded cheese.
• Bake 15 minutes or until heated through.

CHIPOTLE CHICKEN PASTA CASSEROLE

Steps:

• Place the tomatoes and garlic in a medium (3-quart) saucepan and cover with water. Set over medium-high heat and simmer until the tomatoes are thoroughly cooked and the skins have started to come off, about 10 minutes. Transfer the tomatoes and garlic, along with 1/2 cup of the cooking liquid, to a blender or food processor. Once it has cooled slightly, add the onion, 3/4 teaspoon of salt, 1/4 teaspoon of pepper, adobo sauce, and chipotle chile if using, and puree until smooth.
• Sprinkle chicken with oregano, 1/4 teaspoon of salt, and pepper to taste. Heat 4 tablespoons oil in a large, deep and thick casserole or skillet set over medium-high heat. Once hot, sear the chicken thighs about 2 to 3 minutes per side until browned. Remove from skillet, reserve in a bowl.
• Pour the remaining 2 tablespoons of oil into the casserole, set over medium-high heat. Once hot, add the pasta. Fry the pasta for a few minutes, stirring constantly, until browned, but not burnt, and it smells toasty. Pour the tomato puree over the pasta. It will jump all over the casserole, so you may want to use the lid as a shield over the casserole. Stir, cover partially and let the sauce cook for about 5 minutes, stirring occasionally, until it darkens and cooks into a thick puree consistency.
• Nest the browned chicken thighs in the pasta, pour the chicken broth on top, stir gently, cover tightly, reduce heat to low and cook for 25 minutes.
• Preheat the oven to 400°F.
• Remove the lid, sprinkle the cheese all over the pasta and place the casserole uncovered in the oven. Bake anywhere from 10 to 12 minutes, or until the cheese has completely melted and begun to lightly brown. Serve hot. You may garnish with avocado slices and Mexican crema. Cut into thick slices and serve as you would a cake, since there will be a light crust on the bottom and sides and top.