Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chicken and shells casserole. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Cook chicken breasts, cut into chunks. Crush taco shells or chips in bowl. Sprinkle layer of chicken over chips.
Chicken and Shells Casserole is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Chicken and Shells Casserole is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook chicken and shells casserole using 20 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and Shells Casserole:
- Prepare Water
- Take 1-1/2 teaspoon salt
- Get 1 teaspoon ground black pepper
- Get 2 pound chicken breast boneless and skinless
- Take 2 quart water
- Prepare 1/2 pound pasta shells medium sized
- Make ready Vegetables
- Get 1 pound mixed vegetables broccoli, cauliflower, carrots
- Make ready 2 cups chopped celery
- Take 1 large onion diced
- Prepare 1 medium potato
- Prepare 3 tablespoons all purpose flour heaping
- Prepare 1-1/2 teaspoon seasoned salt
- Get 1 teaspoon ground black pepper
- Make ready 1 teaspoon granulated garlic powder
- Get 1/2 stick butter
- Take 1 cup grated Parmesan cheese
- Take Topping
- Take 1 cup panko breadcrumbs
- Make ready 1/2 cup melted butter
This easy chicken enchilada casserole makes for a super-simple weeknight dinner. Made with Old El Paso™ tortillas and enchilada sauce, chicken, cheese and Progresso™ black beans, every bite is filling and flavorful. Serve with a salad to make it a complete meal! How to Make Chicken Enchilada Casserole.
Instructions to make Chicken and Shells Casserole:
- Chop the celery and dice the onion. Sauté in the butter with pepper, seasoned salt, and garlic. Sauté for 12 minutes.
- I had the lid pop open on the seasoned salt and poured out a 1/4 cup that went in. So I grated a medium sized potato and added in. This helped tone down the saltiness. Sauté the potato with the onion and celery.
- Boil the chicken in the salty peppered water. When the chicken is done remove from water, and add the shells. Cook till done but don't throw out the water. Preheat oven 450° Fahrenheit.
- Steam the mixed vegetables then chop up the bigger pieces. Chop the chicken and add into the celery onion mixture. Add the flour mixed with ground black pepper to taste.
- When the flour is added cook for 8 minutes. Add the pasta shells, and cheese. Add 2-1/2 cups of chicken-pasta water and stir well. Allow to simmer stirring often for 15 minutes add more of the water if necessary. Melt the butter add breadcrumbs and 1/4 cup of chicken-pasta water stir mixing well.
- Add the breadcrumbs to top of the casserole. Spread over the top and bake for 35 minutes covered. Remove cover and put under broiler till browned and crispy. Serve after allowing to rest for 15 minutes. I hope you enjoy!!!
Cooked the chicken in the enchilada sauce, just so it gets that nice Instant Pot Chicken Noodle Soup. Layer half of the tortilla shells over the sauce. You can use corn or flour, you choose. Our chicken casserole recipes feature a range of seasonal flavors, popular spices, and some surprising twists. Jumbo pasta shells act as enchilada wrappers for a fun Italian-Mexican fusion.
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