TLC Cooking "Creamy Chile and Chicken Casserole"

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

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

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

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