Southwest Chicken Casserole


6 bacon strips

1 red onion, diced

2 red bell peppers, diced

3 cloves garlic, minced

1 teaspoon olive oil

2 cups corn

2 cups kale, shredded

4 cups chicken, cooked and shredded

½ cup mayonnaise

1 teaspoon sea salt

¼ teaspoon pepper

½ cup cheddar cheese, shredded

1 green onion, thinly sliced

Preheat your oven to 350.

Slice Bacon into 1/2" pieces and cook over medium heat until crisp, then drain off excess fat.

Saute onion, peppers, garlic in 1 teaspoon olive oil in a large pan over medium high heat for 5 to 6 minutes, until the vegetables are wilted and slightly browned.

Mix cooked onion and bell peppers, with the corn, kale, chicken, mayo, salt and pepper and stir until well combined.

Transfer to a rectangular 9" x 13" casserole dish, then top with the cheddar cheese and bacon.

Bake at 350 for 30 minutes, until the top of the casserole has browned.

Let cool, 5 minutes then garnish with green onions and serve. Enjoy!
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