Sunday, February 19, 2012

Kitchen Improv: Chicken Chili Bake

I was craving some Tex-Mex the other night so I threw this recipe together after work.  I originally wanted to make it with ground beef & a cornbread crust; however, I came home to discover that we had neither beef nor cornbread in our stockpile.  So…I improvised, and the result was this quick, delicious, and rather healthy two-pan dish:

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3 large boneless, skinless chicken breasts

1/2 tablespoon cajun seasoning

1/2 tablespoon Pampered Chef Chipotle Rub

1/2 cup dark beer (for steaming)

(1) 8oz can Zesty Rotel Tomato Sauce

(1) 8oz can mushroom pieces, drained

(1) 14 oz can Mexican style chili beans

(1) 14 oz can petite diced tomatoes & onions, partially drained

(1) 14oz can creamed corn (you can use regular canned corn if you prefer or don’t have creamed corn)

1/2 tablespoon dried onions

1/2 green bell pepper, diced

1 jalapeno, seeded & diced

2 cloves garlic, minced

Seasonings to taste: chili powder, cayenne, cumin

1/2 cup shredded cheddar cheese

1 package refrigerator biscuits

1/2 cup chopped fresh cilantro



Season the chicken with the cajun seasoning & chipotle rub, then place into a skillet over medium-high heat.  Once the chicken is browned on each side, cut a few slices into each breast, and then pour the beer into the skillet & cover with a lid, to allow the chicken to steam.  This will help the chicken to cook through thoroughly without drying out.  We used Leinenkugel’s Fireside Nut Brown Ale:

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Once the chicken is cooked through, remove it from the pan & chop.  Add the canned ingredients, onion, bell pepper, jalapeno, and garlic to the skillet.  Re-add the chicken & stir thoroughly.  Cover & simmer over medium heat for about 10 minutes.

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While that’s going, preheat your oven to 400 degrees.

Once your peppers start to soften, taste test the chili to determine if you need to add any additional seasonings.  Then transfer the mixture to a glass 9x13 baking dish.  Cover with the shredded cheese and drop the biscuits evenly across the top.  Bake for 10 minutes.

When it comes out of the oven, sprinkle the top with cilantro and serve!


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NutriFacts: (Makes about 8 servings)

Calories 453.8

  Total Fat 13.2 g

  Saturated Fat 4.3 g

  Polyunsaturated Fat 0.4 g

  Monounsaturated Fat 0.3 g

  Cholesterol 64.4 mg

  Sodium 1,535.4 mg

  Potassium 402.9 mg

  Total Carbohydrate 47.5 g

  Dietary Fiber 5.5 g

  Sugars 5.8 g

  Protein 35.4 g

Shared on 33 Shades of Green's Tasty Tuesday and The Sweet Spot.


  1. That looks sooo amazing. I would add 6x as much cilantro, too. :)

  2. Ha! I would have added more, but that was the last of what we had in the house. :D