Recipe

Chicken Con Queso Casserole Recipe

	Mellybelly / All my dishes 1 year, 3 months ago This is a recipe from a 1997 Canadian Living. I remember I couldn't get enough of it back then, I think it would still be the same case now. I found it at astray.com, which is a good resource when you need to look for your favorite old recipes. Prep:6m Cook:45m Servings:6	Mellybelly
	chicken rice mexican

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elgab89

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Ingredients

¼ cup Butter

1 Onion; chopped

2 Cloves garlic; minced

¼ cup All-purpose flour

3 cup Hot milk

3 cup Cheddar or monterey jack cheese; shredded

¼ cup Fresh parsley; chopped

¼ cup Fresh coriander; chopped

2 tablespoon Tomato paste

1 teaspoon Chili powder

½ teaspoon Dried oregano

4 ounce Canned green chili peppers; drained and chopped

3 Green onions; chopped

Salt and pepper

2 cup Cooked rice

2 cup Cooked chicken; diced

1 cup Corn chips; coarsely crushed

Directions

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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