Jalapeño Popper Chicken Casserole

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 4 jalapeno peppers, diced (seeds and ribs removed)
• 2 cloves garlic, minced
• coarse salt and fresh black pepper
• 1 + 1/2 pounds boneless chicken breasts, cut into bite size pieces
• 1 cup fresh tomatoes, diced (seeds removed)
• 1 + 1/2 cups corn kernels
• Sauce:
• 4 tablespoons butter, plus more for greasing the pan
• 4 tablespoons flour
• 2 + 1/2 cups whole milk
• 8 ounces cream cheese
• 1 + 1/2 cups sharp white cheddar, shredded
• For topping:
• 3/4 cup crushed tortilla chips, plus more for serving
• cooked couscous, rice or quinoa, for serving
• sour cream, for serving

Instructions

1. In a large skillet over medium heat add oil, onion, jalapenos and garlic. Season well with salt and pepper. Cook until vegetables are tender, stirring often about 5-6 minutes.
2. Season the chicken well with salt and pepper. If pan is dry add another tablespoon of oil along with the chicken pieces. Cook the chicken until browned on all sides. Remove pan from heat; stir in tomatoes and corn.
3. Preheat oven to 400 degrees F. Put a baking sheet on bottom rack to catch drips. Butter a 9x13 deep-sided baking pan. Add the chicken mixture and evenly spread out.
4. In a large heavy-duty saucepan melt the butter over medium-low heat, stir in flour and cook 3 minutes, stirring often. Slowly whisk in milk, turn up heat and bring to a simmer; simmer 4 minutes. Add cream cheese and stir until completely melted; add cheddar and stir until completely melted; remove from heat.
5. Pour over top of chicken. Sprinkle tortilla chips over top.
6. Bake 40-45 minutes until bubbly all over. Let set 5 minutes before serving. Serve over couscous, rice, quinoa or another grain with a dollop of sour cream and chips.