Tag Archives: Shredded Chicken

Chicken and Rice Casserole


This Chicken and Rice Casserole is a simple meal to prepare.  This would be a great use for leftover turkey!


1 Family Size Box (Or 2 Regular Size) Chicken Flavored Rice-a-Roni
4 Tablespoons Butter, for Rice-a-Roni
3 Cups Shredded Chicken or Turkey
1 Stalk Celery, chopped
1 Onion, finely chopped
3/4 Cup Sour Cream
1 Can Cream of Chicken Soup
1/2 Cup Slivered Almonds
1/2 Cup Corn Flakes


Preheat oven to 325°F.

Prepare the Rice-a-Roni following the package directions.

Stir in chicken, celery, onion, sour cream and cream of chicken soup.

Transfer to a casserole dish and top with almonds and corn flakes.

Bake until bubbly, 20-30 minutes.


Yield: 6-8 Servings

-Recipe adapted from Mama Loves Food

Green Chile Enchiladas



These Green Chile Enchiladas are really tasty.  Chloe even ate them!  I made them with shredded turkey instead of chicken.  The original recipe calls for 1 lb chicken breasts, cooked with the onion.  Either way they are amazing enchiladas.  I ended up adding a little extra turkey and made 13 enchiladas.  I fit 9 of them in my casserole dish and froze the remaining 4.


3 Cups Shredded Chicken
1 Onion, chopped
1 Tablespoon Olive Oil
8 inch Flour Tortillas (8 or more depending on how full you fill your enchiladas)
2 Cups Monterey Jack Cheese, shredded
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth
1 Cup Sour Cream
4 oz Can Green Chilies


Preheat oven to 400°F and lightly grease a 9X13 inch casserole dish.

Heat olive oil in a large skillet over medium/high heat.  Add onion and cook until softened, about 3-5 minutes.  Add chicken and cook until warmed.

Melt butter in a saucepan over medium/high heat.  Whisk in flour and let cook 1 minute.  Slowly whisk in chicken broth.  Bring to a bubble and let simmer until thickened.  Remove from heat and stir in sour cream and green chilies.

Place a couple spoonfuls of the chicken mixture on a tortilla and top with a spoonful of cheese.  Roll up tortillas and place seam side down the casserole dish.

Pour sauce over enchiladas and top with remaining cheese.  Bake until sauce is bubble, about 15-20 minutes.


Yield: 8-13 Enchiladas

-This recipe is found many places online…although a good friend made it for us and sent me the recipe-

Baked Chicken Taquitos


While researching the best way to make Baked Chicken Taquitos, I found that most recipes call for dipping the corn tortillas in warm oil or chicken broth. I decided that chicken broth would be best because I was cooking my chicken in the slow cooker and would have broth from that. So, I warmed my chicken broth and dipped for the recommended 15 seconds and the tortilla turned to complete mush. Then I tried about 5-10 seconds and had major rolling issues. Next I tried a quick dip and it was still horrible. I ended up just rolling them up without dipping them at all and it worked out great. After I got them in the oven, I remembered that I saw a recipe call for microwaving 2 tortillas at a time wrapped in paper towels for 20-30 seconds before rolling. So, if you are having issues rolling your corn tortillas, try heating them in the microwave. Different brands of corn tortillas will act differently, so you will just have to play it by ear. I think I got lucky being able to roll them without heating. It was pretty warm in my kitchen at the time, so maybe my tortillas were already warmed enough.


18 Corn Tortillas, 4 inch
3 Cups Shredded Chicken
1 Tablespoon Taco Seasoning
1 Cup Mexican Blend or Cheddar Cheese, shredded


Preheat oven to 425°F.

Combine chicken, taco seasoning and cheese together in a bowl.

Place a large spoonful of the chicken mixture on a tortilla and roll up. If you are having trouble rolling them because they are cracking, heat 2 tortillas at a time in the microwave wrapped in paper towels for 20-30 seconds.

Place rolled tortilla on a lightly greased baking sheet, seam side down. Repeat with remaining tortillas and chicken. Lightly spray the top of the rolled tortillas with non-stick cooking spray. Bake until crispy, about 15-20 minutes.


Note: Leftovers can be reheated in 400°F oven until warmed and crispy, about 5-10 minutes.

Yield: 18 taquitos


Chicken Tamale Pie

 This Tamale Pie is easy to make and delicious. I had cooked the chicken the day before, so all I had to do was assemble the pie and throw it in the oven.


1/3 Cup Milk
1 Egg
1 1/2 Tablespoons Taco Seasoning
1/4 teaspoon Ground Red Pepper
14 3/4 oz Can Cream-Style Corn
1 (8.5 oz) Box Cornbread Mix (Jiffy Brand)
4 oz Can Diced Green Chilies, drained
1 Cup Enchilada Sauce
2 Cups Cooked Chicken, shredded
3/4 Cup Monterey Jack Cheese


Preheat oven to 400°F.

Stir together milk, egg, 1/2 Tablespoon taco seasoning, ground red pepper, corn, cornbread mix and green chilies in a large bowl until moistened.  Spray a pie pan with non-stick cooking spray and pour cornbread batter in the pie pan.  Bake until golden brown, about 25-30 minutes.

Toss the shredded chicken with 1 Tablespoon taco seasoning.

After baking the cornbread, poke with a fork all over the top.  Pour on the enchilada sauce.  Top with chicken and cheese.  Bake until the cheese is melted and chicken is hot, about 15 minutes.  Let rest at least 5 minutes before serving and top with cilantro.


Yield: 8 Servings

-Adapted slightly from Pinch of Yum

Shredded Chicken Enchiladas


I just love enchiladas.  This is a shredded chicken version of my favorite enchilada recipe.  I hope you enjoy!  These enchiladas freeze well…so make two and freeze one pan.


1 Tablespoon Olive Oil
1 Sweet Onion, thinly sliced
6 oz Can Olives, chopped
4 Green Onions, sliced
3 Cups Shredded Chicken
4 Cups Enchilada Sauce
12-14 (10 inch) Tortillas

1 Tablespoon Olive Oil
2 Tablespoons Flour
2 1/2 Tablespoons Chili Powder
1/2 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
15 oz Can Tomato Sauce
1 1/2 Cups Chicken Broth

For the sauce: Combine all ingredients together in a blender.  Blend until smooth.


Preheat oven to 350°F.

Heat olive oil in a large skillet over medium/high heat.  Add onion, cooking until softened.  Remove from heat.

Add olives, green onions, 1/2 cup enchilada sauce and 1 heaping cup of shredded cheese.  Stir to combine.

Pour about 1/2 cup enchilada sauce in a casserole dish.  Dip both sides of a tortilla in enchilada sauce and place some of the filling on the tortilla.  Roll up and place seam side down.  Repeat with remaining tortillas and filling.  Cover with remaining sauce and sprinkle with cheese.

Bake until bubbly, about 20 minutes.


Serves: 6-8

Spanish Chicken and Rice


Spanish Chicken and Rice can be made with either a whole chicken or chicken breasts.  It makes a whole lot, so be ready to feed a crowd with this dish!  Enjoy!


1 Whole Chicken or 4 Chicken Breasts

5 Cups Reserved Chicken Broth
2 Cups Brown Rice
1/2 Cup Green Olives, roughly chopped
10 oz Frozen Peas
16 oz Salsa


Place chicken in a slow cooker with 1 cup water and cook on high until the chicken reaches 165°F, about 3 hours.  For a quicker way to cook the chicken, place chicken in a large pot of water and bring to a boil, reduce heat and simmer for about 45 minutes or until cooked through.  Save cooking liquid to use as chicken broth later.  Cool chicken slightly before shredding.

Add chicken broth and rice to a large pot.  Bring to a boil, reduce heat and simmer until rice is tender, about 45-50 minutes.

Add shredded chicken, green olives, peas and salsa.  Gently fold to combine.


Serves: 8 or more

-Recipe from Rachael Ray Show-