Spread in buttered or greased casserole (. Serve garnished with guacamole, sour cream, salsa and cilantro, if desired. In a large mixing bowl, combine cooked chicken with microwaved veggies and soup/milk mixture. Bake until the tots are crispy and the casserole is bubbling, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with any spice mixture left at the bottom of the bowl and the remaining 1/2 cup shredded cheese. Remove from the heat.Īdd the potato tots to the bowl with the remaining 3 tablespoons spice mixture and toss to coat. Arrange the tots over the chicken mixture in a single layer in concentric circles. ![]() Fold in the beans, corn, chicken, 1/2 teaspoon salt and a few grinds of black pepper. Sprinkle the top with 1 cup of the shredded cheese. Add the cream cheese and stir until smooth. ![]() Once the mixture looks sandy, add the broth and cook, stirring constantly, until thickened, 3 to 4 minutes. Sprinkle the flour over the top and stir to combine. Add 2 tablespoons of the spice mixture and the chicken to the skillet and cook, stirring occasionally, until the chicken is no longer pink on the outside and has released some juices, about 5 minutes (the chicken will finish cooking in the oven). Use a slotted spoon to transfer the chicken to a medium bowl leave the juices and as much oil as possible in the skillet.Īdd the bell peppers, onion, 1/2 teaspoon salt and a few grinds of black pepper to the skillet and cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes. Combine the chili powder, cumin, garlic powder, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat the oil in a large ovenproof skillet over medium-high heat.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |