Enjoy this casserole over rice for dinner or serve it with chips as a game-day appetizer.
Remove with a slotted spoon to a paper-towel-lined plate, reserving drippings in the pan.
Add half of the chicken and 1/4 teaspoon pepper.
Photo: Caitlin Bensel
Cook, stirring often, until the chicken is lightly browned and cooked through, about 6 minutes.
Transfer to a plate.
Repeat the procedure with the remaining chicken and 1/4 teaspoon pepper.
Without wiping the pan, melt the remaining 2 tablespoons butter over medium-high heat.
Sprinkle flour over the vegetables, stirring to coat; cook, stirring constantly, for about 1 minute.
Add broth and milk; cook, stirring constantly, until thickened, 1 to 2 minutes.
Add cream cheese; cook, stirring constantly, until melted, about 1 minute.
Remove from heat; stir in the chicken, mozzarella and salt.
Spoon the mixture into a 9-by-13-inch baking dish.
Sprinkle with breadcrumbs and cover with foil.
Bake for 10 minutes.
Sprinkle with the reserved bacon, dark green parts of scallions and jalapeno slices.
The hot parts of the jalapeno peppers (seeds and ribs) are removed for this recipe.
And you cant go wrong with a simple green salad.
Due to the panko bread crumbs, as is, this dish is not gluten-free.
You could make it gluten-free by leaving them out but then you miss out on the crunchy topping.
Instead, use gluten-free panko bread crumbs.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
