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Chicken and Chiles Casserole

Total Time

Prep: 15 min. Bake: 1-1/4 hours

Makes

8 servings

This casserole makes good use of leftover meat and is very filling. —Lois Keel, Alburquerque, New Mexico
Chicken and Chiles Casserole Recipe photo by Taste of Home

Ingredients

  • 1 cup sour cream
  • 1 cup half-and-half cream
  • 1 cup chopped onion
  • 1 can (4 ounces) chopped green chiles
  • 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

  1. Preheat oven to 350°. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese.
  2. Pour the mixture into a greased 13x9-in. or 3-qt. baking dish. Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro.
Editor's Note: Cooked turkey or ham can be substituted for the chicken.

Nutrition Facts

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

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