Description

This collection features three delicious chicken recipes showcasing versatile cooking methods and bold flavors. The Spicy Southern Cheesy Chicken Spaghetti Casserole blends tender chicken, sharp cheddar, and spaghetti in a creamy, spicy baked casserole. The Caramelized Onion Chicken and Orzo Skillet combines rich caramelized onions with tender chicken and creamy orzo baked to perfection. Lastly, the Crispy Baked Chicken Taquitos offer a crunchy, flavorful snack filled with a seasoned chicken and cheese mixture, perfect for parties or quick meals.

Ingredients

Scale

Spicy Southern Cheesy Chicken Spaghetti Casserole

3-4 boneless, skinless chicken breasts (about 1.5 lbs)
8 oz spaghetti
2 cups shredded sharp cheddar cheese
1 cup fresh bell peppers (chopped)
1 can (10.5 oz) cream of chicken soup
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp garlic powder
1/4 cup green onions (sliced)

Caramelized Onion Chicken and Orzo Skillet

2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
3 garlic cloves, minced
1 1/2 cups orzo pasta
2 cups cooked shredded chicken (rotisserie works well)
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 cups low-sodium chicken broth
1 cup heavy cream (or half and half for lighter option)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze

Crispy Baked Chicken Taquitos

2 cups cooked shredded chicken (rotisserie chicken works great)
4 oz cream cheese, softened
½ cup shredded cheddar or Mexican blend cheese
¼ cup salsa (mild or spicy)
½ tsp garlic powder
½ tsp chili powder
½ tsp cumin
Salt and black pepper to taste
8 small flour or corn tortillas
Cooking spray or oil (for brushing)
Chopped cilantro (for garnish)
Sour cream (for serving)
Guacamole (for serving)
Extra shredded cheese (optional for serving)

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Instructions

Prepare the Spicy Southern Cheesy Chicken Spaghetti Casserole: Preheat your oven to 350°F (175°C) and grease a large casserole dish. Cook the chicken breasts in a large pot over medium heat about 6-7 minutes per side until golden and cooked through. Boil salted water and cook spaghetti until al dente (8-10 minutes), then drain. In a bowl, mix the shredded cooked chicken, spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne pepper, garlic powder, and half of the shredded cheddar cheese until well combined. Transfer mixture to the casserole dish, top with remaining cheddar cheese, and bake for 25-30 minutes until bubbly and golden brown. Let rest for 5 minutes, then garnish with sliced green onions and serve.
Make the Caramelized Onion Chicken and Orzo Skillet: In a large oven-safe skillet or Dutch oven, melt butter and olive oil over medium heat. Add sliced onions, sugar, and salt; cook for 20–25 minutes stirring occasionally until deeply golden and caramelized. Stir in minced garlic during last 1–2 minutes. Add orzo pasta and cook for 2 minutes to lightly toast. Stir in shredded chicken, dried thyme, black pepper, and optional Worcestershire sauce. Add chicken broth and heavy cream, bring to gentle simmer, reduce heat to low, cover and cook for 8–10 minutes stirring occasionally until orzo is tender. Stir in 1 cup mozzarella and Parmesan until melted and creamy. Preheat oven to 375°F (190°C), sprinkle remaining mozzarella on top, bake uncovered 10–15 minutes until bubbly and golden. Let rest 5–10 minutes before serving, garnish with fresh thyme or parsley.
Prepare the Crispy Baked Chicken Taquitos: Preheat oven to 425°F (220°C) and line a baking sheet with parchment or lightly grease it. In a large bowl, combine shredded chicken, softened cream cheese, shredded cheddar or Mexican blend cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper; mix well. Warm tortillas in microwave about 20 seconds to make pliable. Spoon 2-3 tablespoons of filling onto one side of each tortilla and roll tightly. Place taquitos seam-side down on baking sheet, lightly brush or spray with oil. Bake 15–20 minutes until golden brown and crispy, optionally broil 1-2 minutes for extra crispiness. Serve warm with sour cream, guacamole, chopped cilantro, and extra shredded cheese if desired.

Notes

Use rotisserie chicken for quick prep in the casserole and skillet recipes.
You can adjust the cayenne pepper in the casserole to control spiciness.
For lighter options, substitute heavy cream with half and half in the skillet recipe.
Taquitos can be made ahead and baked just before serving.
Use either flour or corn tortillas for the taquitos depending on preference or dietary needs.
Leftovers keep well refrigerated for 2-3 days and can be reheated in oven for best texture.