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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is such a good, basic meat and potato dish that will be enjoyed. Ingredients:
1/4 cup margarine |
1 red sweet bell pepper, chopped |
1 onion, chopped |
2 celery ribs, chopped |
1 (8 ounce) carton sour cream |
1 1/2 cups half-and-half cream |
1 (7 ounce) can chopped green chilies, drained |
1 teaspoon chicken bouillon |
1 teaspoon seasoning salt |
1/2 teaspoon celery salt |
1/2 teaspoon white pepper |
3 -4 cups cooked cubed chicken |
1 (16 ounce) package shredded cheddar cheese, divided |
1 (2 lb) package frozen hash brown potatoes, thawed |
salsa, to taste (optional) |
Directions:
1. In a saucepan, melt margarine, and saute bell pepper, onion, and celery.
2. In a large bowl, combine sour cream, half-in-half, green chilies, and seasonings.
3. Stir in bell pepper mixture, chicken and half of cheese.
4. Fold in the hash brown potatoes. Spoon into greased 9x13 inch baking dish.
5. Bake uncovered at 350 degrees for 45 minutes or until bubbly.
6. Remove from oven, sprinkle remaining cheese over top, and bake an additional 5 minutes.
7. Top with salsa.
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