Chicken Casserole with Green Chiles

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The inspiration for this recipe came from Jennifer Eloff’s Leftover Chicken or Turkey Casserole recipe. I changed it to better suit my family’s tastes. I made it on two separate occasions during the holidays for family and friends. It was a big hit. It’s very hearty and satisfying. I hope you give this one a try!

 

 

 

Chicken Casserole with Green Chiles

7-8 cups cooked and shredded chicken*

1 medium-large onion finely diced

1 cup mayonnaise

1.5 cups sour cream

7 ounce can of green chiles

3/4 tsp. salt

pepper to taste

1/2 tsp cumin

8 ounces of shredded pepper jack

1/2 cup colby jack shredded cheese or shredded cheddar cheese

1/4 cup french fried onions (optional)

SauteeĀ onion in olive oil until soft and caramelized. While the onion is cooking, mix mayo, sour cream, green chiles (drain excess liquid), salt, pepper, and cumin in a large bowl. Add sauteed onions, cooked chicken, and pepper jack to the mayo mixture. Stir mixture thoroughly and spread it evenly in a 9 X 13 pan. Top with colby jackĀ  or shredded cheddar cheese and fried onions. Bake at 350 degrees for 30 minutes.

*You can use rotisserie chicken for this recipe if you are in a hurry. If you have time to roast your own chicken, I would recommend it. You get more meat for your money. It’s really simple to do. Use bone-in chicken breasts with the skin. Season them with olive oil, salt, and pepper and roast in a 350 degree oven for approximately one hour. Use 4-6 breasts depending on their size.

Also, this is a great meal to make ahead. Don’t add the fried onions until you are ready to put the casserole in the oven. We usually have enough leftovers to pack a few lunches too. This reheats really well.

Serves 8: Net Carbs 5.4 per serving

 

 

4 thoughts on “Chicken Casserole with Green Chiles”

  1. Just wanted to say, kudos to you for advocating roasted, skin-on, bone-in chicken breasts for these casserole recipes! I preach about this all the time to my friends and family. I’m aghast at all the recipes I see using cooked to death boneless, skinless chicken breasts. There literally is no comparison in flavor and texture between the two methods. In my area, supermarkets display hundreds of the skinless variety everyday and virtually none of the real deal. :) I finally found a store that keeps me stocked up and they’re often on sale.

    Can’t wait to try your casseroles. I have some chicken defrosting now. :)

  2. Anna,
    You are great encouragement! Your recipes are always delicious! This recipe makes my family happy, I make a large garden salad and everyone is full for hours! Even all the teenage boys that eat at my house :)
    I see you are posting again…I am thankful…please don’t ever stop!!!! Put a book together…and make it available in print as well as online mediums.

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