Chicken 'n' Chilies Casserole Recipe

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Chicken 'n' Chilies Casserole Recipe
Chicken 'n' Chilies Casserole Recipe photo by Taste of Home
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Chicken 'n' Chilies Casserole Recipe

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4 5 7
Publisher Photo
This casserole is easy to prepare and can be made ahead if you have a busy day coming up. It makes good use of leftover meat and is very filling. —Lois Keel, Alburquerque, New Mexico
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours

Ingredients

  • 1 cup (8 ounces) sour cream
  • 1 cup half-and-half cream
  • 1 cup chopped onion
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (2 pounds) frozen shredded hash brown potatoes
  • 2-1/2 cups cubed cooked chicken
  • 2-1/2 cups shredded cheddar cheese, divided
  • Chopped fresh cilantro, optional

Directions

In a large bowl, combine the sour cream, half-and-half cream, onion, chilies, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese.
Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1-1/4 hours or until golden brown. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro. Yield: 6-8 servings.
Editor's Note: Cooked turkey or ham can be substituted for the chicken.
Originally published as Chicken 'n' Chilies Casserole in Country December/January 1994, p51

Nutritional Facts

1-1/2 cups: 410 calories, 21g fat (14g saturated fat), 111mg cholesterol, 647mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 26g protein.

  • 1 cup (8 ounces) sour cream
  • 1 cup half-and-half cream
  • 1 cup chopped onion
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (2 pounds) frozen shredded hash brown potatoes
  • 2-1/2 cups cubed cooked chicken
  • 2-1/2 cups shredded cheddar cheese, divided
  • Chopped fresh cilantro, optional
  1. In a large bowl, combine the sour cream, half-and-half cream, onion, chilies, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese.
  2. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1-1/4 hours or until golden brown. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro. Yield: 6-8 servings.
Editor's Note: Cooked turkey or ham can be substituted for the chicken.
Originally published as Chicken 'n' Chilies Casserole in Country December/January 1994, p51

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Reviews forChicken 'n' Chilies Casserole

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Ruffshse User ID: 4225266 263592
Reviewed Mar. 18, 2017

"Not bad but was a little bland for us. Will make again but will spice it up a bit."

MY REVIEW
shorty_cheryl User ID: 2387535 37285
Reviewed Dec. 21, 2012

"easy and tasty. We used ham."

MY REVIEW
Disabled Diva User ID: 2552313 12717
Reviewed Feb. 8, 2011

"I have been making this for years. I always get compliments on it.It's easy to make and is very good."

MY REVIEW
kreneea263 User ID: 1621839 38276
Reviewed Jul. 17, 2010

"Made this for the family, which consists of 2 picky boys, and we all liked it. I did use light sour cream as well as 2% cheese. Will try adding some spinach, broccoli, or cauliflower next time for some needed nutrients."

MY REVIEW
Julieann1967 User ID: 4944012 201328
Reviewed Jul. 6, 2010

"I made this the other day for my family ~ They all loved it and asked me to make it again. The only thing I did different was add 1 tsp. garlic powder... AWESOME recipe Thank you :-)"

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