Chicken Con Queso Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a recipe from a 1997 Canadian Living. I remember I couldn't get enough of it back then, I think it would still be the same case now. I found it , which is a good resource when you need to look for your favorite old recipes. Ingredients:
1/4 cup butter |
1 onion; chopped |
2 cloves garlic; minced |
1/4 cup all-purpose flour |
3 cup hot milk |
3 cup cheddar or monterey jack cheese; shredded |
1/4 cup fresh parsley; chopped |
1/4 cup fresh coriander; chopped |
2 tablespoon tomato paste |
1 teaspoon chili powder |
1/2 teaspoon dried oregano |
4 ounce canned green chili peppers; drained and chopped |
3 green onions; chopped |
salt and pepper |
2 cup cooked rice |
2 cup cooked chicken; diced |
1 cup corn chips; coarsely crushed |
Directions:
1. In large saucepan, melt butter over medium heat; cook onion and garlic, stirring, for 3 minutes or until softened. Add flour and cook, stirring, for 5 minutes. Whisk in milk; cook, stirring often, until sauce thickens, about 10 minutes. Remove from heat. Add 2 cups of the cheese; stir until melted. Stir in parsley, coriander, tomato paste, chili powder, oregano, chili peppers, green onions, and salt and pepper to taste.
2. Spread half of the sauce in shallow 8-inch square casserole; top with rice, then chicken. Cover with remaining sauce. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 3 months. Thaw before proceeding.)
3. Bake, covered, in 400'F oven for 30 minutes. Reduce heat to 375'F; bake for 10 minutes. Sprinkle on chips and remaining cheese; bake for 15 minutes or until bubbling and top is golden. (Or microwave at Medium-High/70% for 15 to 20 minutes or until heated through, rotating once. Sprinkle on chips and cheese; let stand, covered, for 10 minutes or until cheese has melted.)
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