YIELD Makes 6 servings
INGREDIENTS
3 tablespoons butter, divided 2 jalapeño peppers,* seeded and finely chopped 2 tablespoons all-purpose flour 1/2 cup heavy cream 1 cup chicken broth 1 cup (4 ounces) shredded sharp Cheddar cheese 1 cup (4 ounces) shredded Asiago cheese 1 stalk celery, chopped 1 cup sliced mushrooms 1 yellow squash, chopped 1 red bell pepper, chopped 12 ounces diced cooked chicken breast 1/4 cup chopped green onions, including some green parts 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup sliced bacon-Cheddar flavored almonds *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.PREPARATION:
- Preheat oven to 350°F. For cheese sauce, melt 2 tablespoons butter in medium saucepan. Add jalapeño peppers; cook and stir over high heat 1 minute. Add flour; stir to make paste. Add cream; stir until thickened. Add broth; stir until smooth. Gradually add cheeses, stirring to melt. Set aside.
- Melt remaining 1 tablespoon butter in large skillet. Add celery, mushrooms, yellow squash and bell pepper. Cook and stir over high heat 3 to 5 minutes or until vegetables are tender. Remove from heat. Stir in chicken, green onions, salt and pepper. Stir in cheese sauce.
- Spoon mixture into shallow 2-quart casserole dish. Sprinkle with almonds. Bake 10 minutes or until casserole is bubbly and hot.