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)
Sautee 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 jack 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