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Chicken: Creamy Chili And Chicken Casserole

Source of Recipe


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List of 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 rib 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; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.
  






Instructions



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.
   
   
4. Makes 6 servings