Mild Mexican Chicken and Veggies

Mild Mexican Chicken and Veggies


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Looking for a great weeknight dinner? Try out this easy chicken casserole with lots of veggies and mild spices.

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Time needed

50-60 min cooking

Serving Size / Yield

6 servings


  • 2 Tbs. olive oil
  • 1 whole chicken, skinned and cut into 8 pieces
  • 8 oz shrimp, cleaned and deveined
  • 4 cloves garlic, chopped finely
  • 2 carrots, peeled and chopped finely
  • 2 stalks celery, chopped finely
  • 1 medium red onion, chopped finely
  • 2 jalapeño peppers, chopped finely
  • 2 bay leaves
  • 1 qt. chicken broth
  • 2 Tbs. chili powder
  • 1/2 tsp. red pepper, crushed
  • 4 tomatillos, sliced
  • 1 pkg. frozen yellow squash
  • 1/2 C. green onions, chopped finely
  • Salt and pepper to taste

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Heat olive oil in 4 qt. pan over medium heat. Season chicken with salt and pepper. Brown chicken and remove to plate. Add garlic, carrots, celery, red onion, shrimp, jalapeños and bay leaves. Season with salt and pepper. Sauté until mushy. Add chicken pieces and stir. Add chicken broth.

Bring to boil. Cover and simmer 40 to 45 minutes or until chicken is tender. Remove bay leaves. Add chili powder, crushed red pepper, tomatillos and squash. Stir. Cover and simmer 30 minutes. Wait until broth has been absorbed. Garnish with green onions. If you desire, served with white rice.

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