Chicken and Chiles Casserole
A "take and share" or 'keep and enjoy" recipe
Ingredients
Hash Browns (can be substituted with packaged hash brown potatoes)
- 2 lbs potatoes
- 1/2 med onion, chopped
- 1 egg
- 1/2 cup flour
- 1/2 cup olive oil, or enough to fill frying pan 1/4"
Casserole
- 3 cups cooked chopped chicken (dark or light meat)
- 2 1/2 cups cheddar cheese, shredded and divided
- 1 cup sour cream
- 1 cup 1/2 and 1/2
- 1 cup chopped onion
- 2 poblano peppers, chopped
- 1 jalapeno chopped, seeds removed
- 1 red pepper
- salt and pepper to taste
- 1 bunch cilantro, chopped
Instructions
Hash Browns
- Preheat oven to 350 degrees
- Shred potatoes. Rinse in a colander until the water runs clear. Press water out of potatoes, then wrap in a linen towel to remove as much moisture as possible
- Place potatoes in a bowl, add onion, llour and egg. Season with salt and pepper to taste.
- Fill frying pan with oil to 1/4 inch. Heat oil . Place potato mixture in oil and cook until brown, being careful to only turn once. Set aside
- In a large bowl, combine the chicken, sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes and 2 cups cheese.
- Pour the mixture into a greased 13x9 inch or 3 qt baking dish. Bake, uncovered, until golden brown, about 1 1/4 hours. Sprinkle with remaining cheese. Sprinkle with chopped cilantro before serving.