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Ham Barley and Almond Bake
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Creamy Chile and Chicken Casserole
Yield: Makes 6 servings
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:
1.
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.
2.
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.
3.
Spoon mixture into shallow 2-quart casserole dish. Sprinkle with almonds. Bake 10 minutes or until casserole is bubbly and hot.
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 |
This recipe appears in:
Chicken
