How do you shred chicken breast?

While the cooked chicken is warm (but not hot), place two forks into one piece with the forks’ backs facing each other. Pull the forks away from each other, shredding the chicken into pieces. Alternatively, you can cut the chicken into 1-inch pieces and use your hands to pull those pieces into shreds (that’s how I do it).

Do you cook casseroles before freezing?

It depends on the recipe. For this casserole, yes you need to cook it before freezing.

How to freeze casseroles?

Whether cooked or uncooked, casseroles should be well wrapped and refrigerated until cold, then placed in the freezer.

How many calories are in a Mexican chicken casserole?

Assuming 5 servings in this casserole (it serves 4 to 6), each piece has 283 calories. More nutritional information is provided at the bottom of the recipe card below.

Mexican Chicken Casserole Recipe | A Well-Seasoned Kitchen®

Ingredients

Scale

1 cup shredded cooked chicken (or turkey)
1 cup fresh corn (can also use thawed frozen)
1 (4-ounce) can chopped green chiles, drained
Kosher salt, to taste
Fresh ground pepper, to taste
2 large eggs, beaten
2/3 cup milk (skim, 2% or whole)
3/4 cup unbleached all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
3/4 cup shredded sharp Cheddar cheese
Salsa
Sour cream or Greek yogurt
Chopped cilantro

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Instructions

Preheat oven to 400 degrees. Grease a 9-inch pie plate.
In a medium mixing bowl, stir together chicken, corn and chiles. Season with salt and pepper. Spread evenly in bottom of prepared dish.
In the same mixing bowl, whisk together eggs, milk, flour, cumin, chili powder and garlic powder just until combined; do not overmix. Season with salt and pepper. Pour over top of chicken mixture. Poke with a fork in several places to allow the egg mixture to soak in.
Bake, uncovered, for 20 to 25 minutes or until top is set and lightly browned. Sprinkle with cheese and bake until cheese melts, around another 2 to 3 minutes.
Serve with salsa, sour cream (or yogurt) and cilantro on the side.

Notes

Gluten free: use gluten free flour mix.

Author: Lee Clayton Roper
Category: poultry, quick and easy, gluten free

Nutrition

Serving Size:
Calories: 283
Sugar: 4.6 g
Sodium: 549.2 mg
Fat: 10.8 g
Saturated Fat: 5 g
Carbohydrates: 24.7 g
Fiber: 2.2 g
Protein: 21.6 g
Cholesterol: 128.6 mg