Creamy Chile and Chicken Casserole
Makes 6 servings
|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 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.
- 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.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||17 g|
|Total Fat||35 g|
|Calories from Fat||67 %|
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