Creamy Chile and Chicken Casserole

Creamy Chile and Chicken Casserole

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 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.


  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
Calories 464
Calories from Fat 67 %
Total Fat 35 g
Saturated Fat 17 g
Cholesterol 121 mg
Carbohydrate 8 g
Fiber 2 g
Protein 30 g
Sodium 789 mg

Dietary Exchange

Starch 1/2
Meat 4
Fat 4-1/2

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