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Mexican Chicken Casserole Recipe
|Broiler chickens||6 , cut up|
|Flour||1 1⁄2 Cup (24 tbs)|
|Salt||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Butter||3⁄4 Cup (12 tbs)|
|Onion||6 Cup (96 tbs), chopped|
|Green pepper||2 Cup (32 tbs), chopped|
|Canned tomatoes||60 Ounce (Three No:2 Cans)|
|Frozen corn||30 Ounce, thawed (Three 10 Ounce Packages)|
|Garlic||6 Clove (30 gm), crushed|
|Vinegar||1⁄2 Cup (8 tbs)|
|Chili powder||1⁄2 Cup (8 tbs)|
|Peanut butter||4 Tablespoon|
Calories 2016 Calories from Fat 1170
% Daily Value*
Total Fat 130 g200.5%
Saturated Fat 40.6 g202.9%
Trans Fat 0 g
Cholesterol 592.7 mg
Sodium 1496.5 mg62.4%
Total Carbohydrates 57 g19.1%
Dietary Fiber 10.6 g42.3%
Sugars 7.5 g
Protein 150 g300%
Vitamin A 113.2% Vitamin C 95.3%
Calcium 21.1% Iron 65.7%
*Based on a 2000 Calorie diet
Saute until golden in 1/2 cup butter.
Drain and arrange in bottom of earthenware casserole.
Saute onion and green pepper in same skillet, adding remaining butter.
Add tomatoes, corn, garlic, vinegar, chili powder, peanut butter, tarragon and 1 teaspoon salt.
Pour over chicken and bake, covered, in a moderately slow (3250) oven until tender about 1 hour.
This may be made ahead, refrigerated and reheated.
Rice is good with this juicy casserole.