Best Zesty Chicken Casserole Recipes

ZESTY CHICKEN CASSEROLE

Steps:

• Place rice in a greased 13x9-in. baking dish. Top with the broccoli, onion, celery, parsley and salt. Arrange chicken over vegetables. , In a large saucepan, combine the soup, water, cheese sauce, salad dressing and milk. Cook and stir until cheese sauce is melted and mixture is smooth. Pour over chicken. , Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°. Garnish with red currants if desired.

ZESTY CHICKEN ORZO CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In a large saucepan combine broth, undrained tomatoes and orzo. Bring to boiling. Stir in Grilled & Ready® Southwestern Chicken Strips. Transfer mixture to a 2-quart baking dish.
• Bake, covered, for 25 to 30 minutes or until pasta is tender. Uncover and sprinkle with cheese during last 5 minutes of baking. Let stand, covered, for 10 minutes before serving.

ZESTY BROCCOLI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine rice, cream of chicken soup, and cream of mushroom soup in a large bowl. Mix in vegetables, shredded chicken, 1 cup Mexican cheese blend, and salsa. Transfer chicken mixture to a baking pan. Sprinkle remaining cheese evenly on top.
• Melt margarine in a skillet over medium heat. Add bread crumbs, stirring constantly until the crumbs turn golden brown, about 5 minutes. Pour bread crumbs evenly over the chicken mixture.
• Bake in the preheated oven until heated through, about 45 minutes.

ZESTY CHICKEN AND RICE CASSEROLE WITH ROASTED RED PEPPERS

Steps:

• Cook rice in large saucepan as directed on package using chicken broth instead of water and salt.
• Add chicken, roasted peppers, olives and salad dressing; mix well. Cover; cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally. Pour mixture into ungreased 2 1/2-quart casserole. Sprinkle with Parmesan cheese.
• Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted. Sprinkle with parsley.

ZESTY CHICKEN ALFREDO CASSEROLE

Steps:

• 1. First heat water for the egg noodles according package directions. Now, dice your chicken breasts up into 1 inch cubes. Preheat oven to 350 degrees.
• 2. Once egg noodles are in the water, heat olive oil in deep skillet over medium heat. Add chicken, mushrooms, onion and garlic. Cover and cook for 10 minutes until chicken turns white and mushrooms and onions are soft. Add both cans of tomatoes - one with juice and one drained. Add Salt. Cover and cook another 10 minutes, stirring to prevent sticking. Keep an eye on your noodles to be sure they don't overcook.
• 3. Drain noodles and rinse with cool water - set aside to let drain completely. Remove skillet from heat. Use a deep, glass casserole dish or a nonstick cake pan and coat the bottom with butter, PAM or olive oil to prevent sticking.
• 4. Now begin to layer the ingredients. Start with 1/2 of the noodles spread evenly over the bottom of the dish/pan, followed by the chicken mixture distributed with a slotted spoon (you don't need to use the juice from the skillet) as even as possible over the noodles. Cover layer with 1 cup each of the two cheeses. Open the jar of alfredo sauce, drizzle 1/2 of jar evenly over the top of the layer (it may be easier to pour the alfredo sauce into a measuring cup with a spout and pour it from there). Now, cover layer with remaining half of egg noodles and repeat process, EXCEPT drizzle the remainder of the alfredo sauce over the noodles and chicken BEFORE you top it off with the remaining two cups of cheese.
• 5. Place casserole into preheated over and bake for 25-30 minutes or until cheese is brown and bubbly. Serve with favorite italian bread/roll.

STOLEN ZESTY CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Mix water, vodka, Ranch, Italian and Turkey gravy in a 9x14 casserole dish or oven safe pan, making sure that dry ingredients dissolve completely.
• Mix in rice and peas.
• Place chicken breasts on top and sprinkle with onion soup mix.
• Cover and bake for 1 hour and 20 minutes.
• Remove from oven and allow to stand, still covered, for 5 minutes.
• Serve.

ZESTY KING RANCH CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 400°. Melt butter in a large skillet over medium-high heat. Add frozen vegetables, and sauté 4 to 5 minutes or until tender. Transfer to a medium bowl; stir in soup, diced tomatoes, and chili powder. 2. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Sprinkle with 1 1/2 cups tortilla chips. Repeat layers once. Top with remaining 1 cup cheese. 3. Bake at 400° for 25 to 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish, if desired. *1 teaspoon chili powder and 1/8 teaspoon ground red pepper may be substituted.

ZESTY CHICKEN TORTILLA CASSEROLE

Steps:

• In a greased 13x9-in. baking dish, layer half the tortilla strips, half the chicken and half the chilies. In a large bowl, combine the soups and sour cream; spread half over the chicken. Top with half the cheese. Repeat layers. , Bake, uncovered, at 350° for 45 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving.

ZESTY CHICKEN AND RICE CASSEROLE WITH ROASTED RED PEPPERS

Steps:

• Cook rice in large saucepan as directed on package using chicken broth instead of water and salt.
• Add chicken, roasted peppers, olives and salad dressing; mix well. Cover; cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally. Pour mixture into ungreased 2 1/2-quart casserole. Sprinkle with Parmesan cheese.
• Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted. Sprinkle with parsley.

ZESTY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees
• Saute your chopped onions and green bell peppers (Remember to save half of your bell pepper for later unchopped)
• Mix your Salsa and Ro Tel with your refried beans and the saute onopns and bell peppers
• Spray your casserole pan with Pam. Lay down two tortilla shells and layer with your mixture cover with cheese and just keep layering end with cheese and cut your half bell pepper in strips and lay then across the top