Chicken and Chiles Casserole

Name: Chicken and Chiles Casserole
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings.
Cuisine: North America, Southwest
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

TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours YIELD: 8 servings.

This casserole makes good use of leftover meat and is very filling. —Lois Keel, Alburquerque, New Mexico

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.

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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