Chicken-chili casserole

Yield: 4 servings

Measure Ingredient
1 tablespoon Oil
1 medium Onions, chopped
2 eaches Garlic cloves, crushed
1 cup Chicken, cooked; diced
8 ounces Corn; frozen
2 ounces Olives, black, sliced
⅔ ounce Green chilies, chopped
¼ teaspoon Red pepper flakes
4 larges Bell peppers
1 cup Cheese, jack, shredded


Preheat oven to 350. Cook onions and garlic in oil until soft. Turn off heat; mix in chicken, corn, olives, chilies, and pepper flakes.

Remove tops from bell peppers, then slice in half lengthwise, remove seeds and membranes, and arrange around edge of casserole. Add cheese to chicken mixture and move immediately to casserole. Bake 45 minutes.

Sylvia's comments: I used shredded cheese rather than cubed, and it came out fine. I also used about ½ the amount of chilies and left out the red pepper flakes, since I don't like fiery foods. But this would be an easily adaptable recipe. Stuff the bell peppers instead of halving them for a different stuffed pepper recipe. Leave out the chicken for a vegetarian dish. Add rice just to increase the proportion of complex carbohydrates. Use peas instead of corn.

Endlessly variable! I think I will use more cheese next time, though.

Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@...

Submitted By SYLVIA STEIGER On 10-16-94

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