Chicken Con Queso Casserole
From mellybelly 15 years agoIngredients
- ¼ cup butter shopping list
- 1 Onion; chopped shopping list
- 2 cloves garlic; minced shopping list
- ¼ cup all-purpose flour shopping list
- 3 cup Hot milk shopping list
- 3 cup Cheddar or monterey jack cheese; shredded shopping list
- ¼ cup Fresh parsley; chopped shopping list
- ¼ cup Fresh coriander; chopped shopping list
- 2 tablespoon tomato paste shopping list
- 1 teaspoon chili powder shopping list
- ½ teaspoon Dried oregano shopping list
- 4 ounce Canned green chili peppers; drained and chopped shopping list
- 3 Green onions; chopped shopping list
- salt and pepper shopping list
- 2 cup cooked rice shopping list
- 2 cup Cooked chicken; diced shopping list
- 1 cup Corn chips; coarsely crushed shopping list
How to make it
- In large saucepan, melt butter over medium heat; cook onion and garlic, stirring, for 3 minutes or until softened. Add flour and cook, stirring, for 5 minutes. Whisk in milk; cook, stirring often, until sauce thickens, about 10 minutes. Remove from heat. Add 2 cups of the cheese; stir until melted. Stir in parsley, coriander, tomato paste, chili powder, oregano, chili peppers, green onions, and salt and pepper to taste.
- Spread half of the sauce in shallow 8-inch square casserole; top with rice, then chicken. Cover with remaining sauce. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 3 months. Thaw before proceeding.)
- Bake, covered, in 400'F oven for 30 minutes. Reduce heat to 375'F; bake for 10 minutes. Sprinkle on chips and remaining cheese; bake for 15 minutes or until bubbling and top is golden. (Or microwave at Medium-High/70% for 15 to 20 minutes or until heated through, rotating once. Sprinkle on chips and cheese; let stand, covered, for 10 minutes or until cheese has melted.)
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