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Creamy Chile and Chicken Casserole
Creamy Chile and Chicken Casserole
YIELD Makes 6 servings
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INGREDIENTS
| 3 | tablespoons butter, divided |
| 2 | jalapeño peppers,* seeded and finely chopped |
| 2 | tablespoons all-purpose flour |
| 1/2 | cup heavy cream |
| 1 | cup chicken broth |
| 1 | cup (4 ounces) shredded sharp Cheddar cheese |
| 1 | cup (4 ounces) shredded Asiago cheese |
| 1 | stalk celery, chopped |
| 1 | cup sliced mushrooms |
| 1 | yellow squash, chopped |
| 1 | red bell pepper, chopped |
| 12 | ounces diced cooked chicken breast |
| 1/4 | cup chopped green onions, including some green parts |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1/2 | cup sliced bacon-Cheddar flavored almonds |
PREPARATION:
- Preheat oven to 350°F. For cheese sauce, melt 2 tablespoons butter in medium saucepan. Add jalapeño peppers; cook and stir over high heat 1 minute. Add flour; stir to make paste. Add cream; stir until thickened. Add broth; stir until smooth. Gradually add cheeses, stirring to melt. Set aside.
- Melt remaining 1 tablespoon butter in large skillet. Add celery, mushrooms, yellow squash and bell pepper. Cook and stir over high heat 3 to 5 minutes or until vegetables are tender. Remove from heat. Stir in chicken, green onions, salt and pepper. Stir in cheese sauce.
- Spoon mixture into shallow 2-quart casserole dish. Sprinkle with almonds. Bake 10 minutes or until casserole is bubbly and hot.
This recipe appears in:
Chicken
NUTRITIONAL INFORMATION:
| Serving Size: | 1/6 of total recipe |
| Fiber | 2 g |
| Carbohydrate | 8 g |
| Cholesterol | 121 mg |
| Saturated Fat | 17 g |
| Total Fat | 35 g |
| Calories from Fat | 67 % |
| Calories | 464 |
| Protein | 30 g |
| Sodium | 789 mg |
DIETARY EXCHANGE:
| Fat | 4-1/2 |
| Meat | 4 |
| Starch | 1/2 |
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