5 Super Quick & EASY Casserole Dinner Recipes! | BEST TASTY OVEN BAKED MEALS | Julia Pacheco
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Fiesta Chicken Casserole is a popular dish in the United States, particularly in Tex-Mex cuisine. It's a comforting, one-dish meal that combines the vibrant flavors of Mexican ingredients, making it a favorite for family dinners and gatherings. The dish reflects the fusion of traditional Mexican flavors with American cooking styles, and it has become a staple in many households, often customized with various toppings and ingredients based on personal preferences.
Ingredients
- ●chicken
- ●black beans
- ●corn
- ●rice
- ●bell peppers
- ●onion
- ●garlic
- ●diced tomatoes
- ●cheddar cheese
- ●sour cream
- ●taco seasoning
- ●olive oil
- ●cilantro
- ●lime
Instructions
- 1Preheat oven to 350°F.
- 2Heat olive oil in a large skillet over medium heat.
- 3Add diced onion and bell peppers; sauté until softened, about 5 minutes.
- 4Stir in minced garlic and cook for 1 minute until fragrant.
- 5Add cooked chicken, black beans, corn, diced tomatoes, taco seasoning, and cooked rice; mix well.
- 6Cook for 3-4 minutes until heated through.
- 7Transfer mixture to a greased baking dish.
- 8Spread sour cream evenly over the top of the casserole.
- 9Sprinkle cheddar cheese over the sour cream layer.
- 10Cover with aluminum foil and bake for 20 minutes.
- 11Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- 12Garnish with chopped cilantro and lime juice before serving.
Ingredient Alternatives
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt reduces calories while maintaining creaminess
Techniques
sautéingbaking
Equipment
large skilletbaking dishaluminum foil
🌶️🌶️🌶️Mediummilksoy
Also Known As
Mexican Chicken CasseroleTex-Mex Chicken Bake
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 cup BBQ sauce
- ●1 cup ranch dressing
- ●2 cups cooked rice
- ●1 cup corn, drained
- ●1 cup black beans, drained and rinsed
- ●1 cup shredded cheddar cheese
- ●1/2 cup green onions, chopped
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the shredded chicken, BBQ sauce, ranch dressing, cooked rice, corn, black beans, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly coated.
- 3Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- 4Sprinkle the shredded cheddar cheese on top of the mixture.
- 5Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 6Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- 7Once done, remove from the oven and let it cool for a few minutes.
- 8Garnish with chopped green onions before serving.
Equipment
9x13 inch baking dishmixing bowlaluminum foilmeasuring cupsmeasuring spoons
Ingredients
- ●9 lasagna noodles
- ●2 cups cooked chicken, shredded
- ●1 cup cooked bacon, crumbled
- ●2 cups ricotta cheese
- ●2 cups shredded mozzarella cheese
- ●1 cup grated Parmesan cheese
- ●1/2 cup ranch dressing
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cook the lasagna noodles according to package instructions; drain and set aside.
- 3In a large bowl, combine the shredded chicken, crumbled bacon, ricotta cheese, ranch dressing, garlic powder, onion powder, salt, and pepper. Mix well.
- 4Spread a thin layer of the chicken and bacon mixture on the bottom of a 9x13 inch baking dish.
- 5Place 3 lasagna noodles over the mixture in the baking dish.
- 6Spread 1/3 of the remaining chicken and bacon mixture over the noodles, then sprinkle with 1/3 of the mozzarella and Parmesan cheese.
- 7Repeat the layering process two more times, finishing with a layer of noodles topped with the remaining mozzarella and Parmesan cheese.
- 8Cover the baking dish with aluminum foil and bake for 25 minutes.
- 9Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- 10Let the lasagna cool for 10 minutes before slicing. Garnish with fresh parsley before serving.
Equipment
9x13 inch baking dishlarge potmixing bowlaluminum foil
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 cup long-grain white rice
- ●2 cups chicken broth
- ●1/2 cup grated Parmesan cheese
- ●1 lemon (zested and juiced)
- ●2 tbsp olive oil
- ●3 cloves garlic (minced)
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley (chopped)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large oven-safe skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 3Season the chicken breasts with salt, pepper, and oregano. Add them to the skillet and sear for 3-4 minutes on each side until golden brown.
- 4Remove the chicken from the skillet and set aside.
- 5In the same skillet, add the rice and stir for 1-2 minutes until slightly toasted.
- 6Pour in the chicken broth, lemon juice, and lemon zest. Stir to combine.
- 7Place the chicken breasts back into the skillet, nestling them into the rice mixture.
- 8Sprinkle the grated Parmesan cheese over the chicken and rice.
- 9Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
- 10Bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
- 11Remove from the oven, let it rest for 5 minutes, then garnish with fresh parsley before serving.
Equipment
oven-safe skilletmeasuring cupsmeasuring spoonsknifecutting board
Ingredients
- ●1 lb ground beef
- ●1 cup uncooked white rice
- ●2 cups beef broth
- ●1 can (15 oz) diced tomatoes
- ●1 medium onion, chopped
- ●1 cup shredded cheddar cheese
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 cup frozen peas (optional)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- 3Add chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
- 4Stir in garlic powder, onion powder, salt, pepper, and paprika. Mix well.
- 5Add the uncooked rice, beef broth, and diced tomatoes (with juice) to the skillet. Stir to combine.
- 6Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 15 minutes.
- 7Remove from heat and stir in frozen peas if using.
- 8Transfer the mixture to a greased 9x13 inch baking dish.
- 9Sprinkle shredded cheddar cheese evenly over the top.
- 10Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
Equipment
large skillet9x13 inch baking dishaluminum foil
Ingredients
- ●1 lb sausage (Italian or breakfast)
- ●4 medium potatoes, sliced
- ●1 medium onion, chopped
- ●2 cups shredded cheddar cheese
- ●1 can (10.5 oz) cream of mushroom soup
- ●1/2 cup milk
- ●1 tsp garlic powder
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp olive oil
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a skillet, heat olive oil over medium heat and cook the sausage until browned. Remove from heat and set aside.
- 3In a large bowl, combine the sliced potatoes, chopped onion, garlic powder, paprika, salt, and pepper.
- 4In another bowl, mix the cream of mushroom soup and milk until smooth.
- 5In a greased 9x13 inch baking dish, layer half of the potato mixture, followed by half of the sausage, and half of the cheese.
- 6Pour half of the soup mixture over the layers.
- 7Repeat the layers with the remaining ingredients, finishing with the cheese on top.
- 8Cover the dish with aluminum foil and bake for 45 minutes.
- 9Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly.
- 10Let it cool for a few minutes before serving.
Equipment
skilletbaking dishmixing bowlsaluminum foil
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