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Chicken, Jalapeño and Cheddar Casserole
Not diet friendly. Not diet friendly at all. I’m gonna be such a bad influence today.
Bu this casserole is so yummy, you’ll forgive yourself for throwing your good intentions to the wind on one of the first days of 2011. Promise! And oh well, my mom used to say that the road to hell was paved with good intentions anyway.
I bought so much jalapeños that, I swear, after this week they’re pretty much gonna come out of my nose. But still, we’re loving these flavored chicken breasts so much that I won’t tire of them easily. Especially not when served with lightly buttered noodles.
Ingredients:
4 chicken breasts
1 red bell pepper
3 jalapeños
1 onions
1 garlic clove
1 cup grated cheddar
2 tbsp oil
2 oz butter
3 tbsp flour
1 1/2 cup milk
1/2 tsp mustard powder
nutmeg
pepper
salt
Directions:
Preheat your oven to 350F (175C).
I wasn’t kidding. I bought 4 pounds of those green suckers. Turns out they weren’t even slightly spicy. Luckily they had good flavor.
If your jalapeños are spicier, use 2 of them. Remove the seeds and membranes and chop them up.
Slice the onion in half-rings.
Slice the bell pepper in rings.
And grate the garlic.
Place the chicken breasts in an oven dish and season them with a generous amount of salt and pepper.
Heat the oil and lightly sauté the vegetables.
Keep them moving around. As soon as the peppers get pliable, divide them over the chicken.
Put the chicken in the oven and bake at 350F (175C) for 20 minutes.
Gives you time to grate the cheddar. Provided you didn’t buy pre-grated cheddar, which they stopped selling here for reasons unknown. Evildoers.
Mix the flour and mustard powder.
Heat the butter. I wasn’t kidding when I said this wouldn’t be diet friendly.
Not kidding at all, though this was probably closer to 3oz. I eyeballed it.
Add the garlic to the butter and give it a few seconds before adding the flour.
Keep stirring the roux while you cook it for 2 minutes.
Pour in the milk and stir like a madman. Lumps are bad! Lumps are evil! I stopped at 1 1/2 cups of milk, but go for a consistency you like.
Season the sauce with 1/2 a tsp salt (you can add more later) and a good pinch of pepper.
And this is what elevates the sauce; a dash of nutmeg. Literally a dash.
Since my jalapeños were more like glorified bell peppers, I also added quite a bit of cayenne pepper to the sauce. Melt the cheese into the sauce and check the seasoning.
After those 20 minutes are up, you crank up the oven (475C – 250C) and pour the sauce all over the chicken.
Pop the chicken back into the oven for another 10 minutes, until the chicken is tender and the sauce is bubbly hot and golden brown. There’s plenty of cheese sauce in the casserole for the noodles!
This, noodles, and some steamed broccoli on the side is all you need to get 2011 off to a good start.
Happy New year, everyone!
| Chicken, Jalapeño and Cheddar Casserole | |
| Ingredients |
1 red bell pepper 3 jalapeños 1 onions 1 garlic clove 1 cup grated cheddar 2 tbsp oil 2 oz butter 3 tbsp flour 1 1/2 cup milk 1/2 tsp mustard powder nutmeg pepper |
| Directions |
Place the chicken breasts in an oven dish and season them with salt and pepper. Heat the oil and cook the vegetables (not the garlic) until the bell pepper gets pliable. Divide them over the chicken. Put the chicken in the oven and bake at 350F (175C) for 20 minutes. Grate the cheddar. Mix the flour with mustard powder. Melt the butter, add the garlic and cook for 30 seconds. Add the flour, cook for 2 minutes while stirring. Pour in the milk and stir well. Season the sauce with 1/2 tsp salt, pepper and nutmeg. Melt the cheese into the sauce and check the seasoning. Remove chicken from oven and crank up the heat to 475F (250C). Pour the cheese sauce over the chicken and put the dish back into the oven for 10 minutes, until the chicken is tender and the sauce is golden brown. Serve with noodles and steamed broccoli. |
| Meal type: | main course |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
22 Comments »
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It looks delicious!
Happy new year, Kay!
Happy New Year!!!!
It looks SO good. Will be cooking this soon.
This casserole looks so good! Thanks for the recipe, my boy would love it.
This looks like a perfect start to 2011 for me!
Your recipe was posted.
I tried this a couple of days ago: very nice indeed! Thanks!
I followed your link from Food Gawker…such a simple and tasty looking dish! I love your photos. Do you mind sharing the type of camera you use?
Hi
Some questions about your pictures:
What is the name of the green and yellow peppers in the box?
Where did you find that flat wisk?
The recipe look great.
Thanks,
Mike
Not diet friendly? Oh well…you twisted my arm! lol and you did what most fail at…making a casserole look absolutely beautiful!
Looks really good!
I’m new to your blog, and I’m loving it! Beautiful photos and I like your photoboards (is that what the collages are called)? Not to mention, that casserole looks fantastic and I am definitely not one to typically say that about a casserole! :)
Looks so yummy!
@mike :
Yellow peppers were simply chili peppers. The green ones are jalapeños.
Mmmm, this looks so yummy! I’d love for you to submit it over at the M&T Spotlight: http://www.makeandtakes.com/spotlight.
Sigh, once again I’m going to have to make this for work. I made a few flavor adjustments (no mustard, nutmeg) and added my fav jalapeno seasoning (Konrikos), fresno chilies and cayenne. My co-workers can’t get enough.
Thank you for the inspiration!
@ J Smith:
You’re making me cry when you talk about things like jalapeno seasoning :)
I made this last night, and it was awesome. I have blogged about it- thank you for your awesome recipe. :)
Found this on Pinterest, made it, loved it, craving it and making it again tonight! I used a green bell pepper because that is what I had on hand and served it over rice.
looks verry nice. Is this dish suitable for kids?
Depends on the child. My son eats spicier foods than I can. I think you’re the best judge of how spicy your kid can eat and you can adjust the dish to that.
thanks for your quick response. You are right. I will try it with less jalapenos.
This looks great! Do you think it would be ok to actually throw the broccoli in with the casserole?