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Chicken Chile Casserole

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This recipe for Chicken Chile Casserole has a little heat to it along with biscuits, chicken, corn and cheese. These ingredients are mixed in a sauce of cream of chicken soup, cream cheese and milk. Lastly, spices are added in for extra flavor.

I used a rotisserie chicken I bought at the grocery store, I grab one of these if I need a quick meal. The chicken is so moist and has so much flavor. If you’ve never tried this trick before, please do, you will find it to be a life saver.

Here is the casserole before going into the oven.

Here is the casserole before going into the oven.

 

 

 

 

 

Here is the casserole coming out of the oven.

Here is the casserole coming out of the oven.

 

 

 

 

 

 

Chicken Chile Casserole

Chicken Chile Casserole

 

 

 

 

 

 

Scrumptious!

Scrumptious!

 

 

 

 

 

 

Chicken Chile Casserole

Chicken Chile Casserole

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

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Chicken Chile Casserole

Rating: 51

Yield: Serves 6-8

Chicken Chile Casserole

Ingredients

  • 2 cans – 10.75 ounce – cream of chicken soup
  • 4 ounces cream cheese, softened
  • 1 cup milk, I used skim
  • 3 cups chopped cooked chicken
  • 1 can – 4.5 ounce chopped mild green chiles
  • 1 ½ cups frozen corn, thawed
  • ½ tsp. chili powder
  • ½ tsp. cumin
  • 1 cup cheddar cheese, shredded
  • 1 ½ cups queso, pepper jack or Mexican blend cheese
  • 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

Instructions

  • Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with cooking spray, set aside.
  • Whisk together the soup and cream cheese. Add in the milk and whisk to combine. Stir in the chicken, chiles, corn, spices and cheddar cheese.
  • Cut each biscuit into 10 pieces. Add biscuit pieces to chicken mixture; stir gently to mix. Spoon you’re your baking dish. Top with the queso, pepper jack or Mexican blend cheese.
  • BAKE at 375°F for approx. 35 - 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy.

Notes

If you want a little more heat, you can use hot chiles.

http://www.lovefoodwillshare.com/chicken-chile-casserole/

 

 

 

 

Tamale Pie

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Tamale Pie is a layer of polenta with a mixture of rice, corn, beef and tomatoes baked on top. Are you familiar with polenta? It is corn meal mixed with a liquid and then it can be eaten directly, baked, fried or grilled. In this case, the polenta is baked at the bottom of the Tamale Pie.

The great thing about this recipe is the fact that you can freeze it if you wish. This recipe makes enough for two meals. I made half of the recipe in a 2.5 quart casserole dish and the rest of the recipe I split into ramekins to freeze and use at a later date.

As mentioned in Monday’s post, I made 2 pounds of ground chuck and split the meat between Monday’s Post for One Pot Pasta Dish and today I will use the rest of the meat for the Tamale Pie.

 

Tamale Pie

Tamale Pie

 

 

 

 

 

 

Brown the onion and ground chuck in the olive oil. Add in the spices, tomatoes, rice and corn and cook until it boils. Next you will make the polenta and divide evenly between your baking dishes.

Polenta

Polenta

 

 

 

 

 

Now divide evenly the meat mixture between your baking dishes.

Divide the meat mixture.

Divide the meat mixture.

 

 

 

 

 

Add parmesan cheese if you like but only to the portion you are going to bake right away.

Tamale Pie

Tamale Pie

 

 

 

 

 

 

To freeze, leave unbaked, cover in plastic wrap and store in the freezer for up to 3 months.

Wake Up Wednesdays Features

 

 

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Tamale Pie

Rating: 41

Serving Size: 8 - 10 Servings

Tamale Pie

A mixture of polenta, beef, rice, corn and tomatoes come together to make a delicious pie.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 pounds ground beef
  • ¼ tsp. red pepper flakes (more if you like things spicy)
  • 1 tablespoon ground cumin
  • Coarse salt and ground pepper
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup rice, cooked
  • 1 cup corn, fresh or frozen
  • Cornmeal Crust (recipe below)
  • ½ cup parmesan cheese

Instructions

  • Preheat oven to 375 degrees.
  • *Make filling: Brown ground beef in a large non-stick skillet over medium high heat until browned, drain the fat.
  • Reduce heat to medium and add the red pepper flakes, cumin, salt and pepper. Stir to combine. Add the crushed tomatoes, rice and corn. Cook mixture until it comes to a boil
  • Make Crust (recipe below). Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins or use two, 2.5 quart baking dishes or a combination of both. Smooth tops with a spoon; cool 5 minutes. Top each with filling, dividing evenly; sprinkle with cheese.
  • Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes for ramekins, 45 minutes for baking dishes.
  • *If you are going to make this recipe along with the All In One Pasta Dinner, you will use half of the beef mixture you browned before making the two recipes.
  • For the polenta:
  • 1 1/2 cups yellow cornmeal
  • 2 teaspoons coarse salt
  • 1/4 teaspoon ground pepper
  • 4 tablespoons butter
  • Whisk cornmeal with 1 1/2 cups cold water.
  • In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
  • Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
  • Remove from heat; stir in butter until melted.

Notes

To freeze this dish, do not add cheese in step 3. Let pies cool completely; do not bake. Cover tightly with plastic wrap; freeze up to 3 months. To cook small pies: Remove plastic wrap from frozen pies, and cover with foil; bake 45 minutes. Remove foil, top with cheese, and bake 30 minutes more. To cook large pies: Defrost overnight in refrigerator. Sprinkle with cheese; bake, uncovered, 45 to 60 minutes.

http://www.lovefoodwillshare.com/tamale-pie/

Creamed Corn

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I know I mentioned in a previous post that I was making Creamed Corn for a Christmas Gathering with my family. As I promised, here is the recipe. Let me just say this, in the past when someone mentioned creamed corn all that came to mind is the canned kind. A mixture of mostly cream and not much corn, not very tasty in my opinion. Now I can say if you mention creamed corn, I definitely will think of the recipe, it is THAT GOOD, seriously, you need to make this recipe and you will see how DELICIOUS it is!

Creamed Corn

Creamed Corn

You combine butter, cream cheese and heavy cream to make a decadent sauce and then you stir in corn, roasted peppers and seasonings. Pour the creamy mixture into a baking dish and slip into the oven to heat through. Honestly, I could have eaten the dish without baking it, but it is better if you do bake it.

Creamed Corn before baking.

Creamed Corn before baking.

I did add cheddar cheese to the dish the last few minutes of baking, but this is totally optional. Once it’s baked sprinkled the dish with the bacon and you are ready to dig into this delicious side dish. Enjoy!

Kay Signature

 

 

 

 

This recipe adapted from Closet Cooking.

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Creamed Corn

Yield: 6-8 Servings

Creamed Corn

Ingredients

  • 2 tablespoons butter
  • 2 ounces light cream cheese, room temperature
  • 1 cup heavy whipping cream
  • 4 cups corn (fresh or frozen)
  • 1/2 cup roasted red pepper, diced
  • Salt and pepper to taste
  • 1 cup cheddar cheese, grated, optional
  • 4 slices bacon, cooked and crumbled

Instructions

  • Preheat oven to 350 degrees.
  • Melt the butter in a pan over medium heat, add the cream cheese and cream, stir until combined.
  • Add the corn and roasted peppers, stir to combine. Spoon mixture into a greased 2.5 quart baking dish and cover with foil.
  • Bake for 20 minutes, add the cheese (optional) and cook for another 5-8 minutes, until the cheese is melted and the mixture is bubbling. Add the crumbled bacon to the top of the dish and serve.
http://www.lovefoodwillshare.com/creamed-corn/