CRAVEABLE QUESO, CHICKEN, AND BUTTERNUT SQUASH CASSEROLE WITH A KICK

Casseroles|Chicken|Tex-Mex

Ingredients

2 tablespoons olive oil

1 large white onion, chopped (1 cup)

1, 3-pound butternut squash, peeled, seeded, cut into ½-1” cubes (about 7-8 cups)

2 cups frozen corn kernels, thawed

1 red bell pepper, chopped

1, 15 ounce can black beans, drained and rinsed

3 cups chicken breast, cooked and shredded into bite size pieces

1 teaspoon salt

½ teaspoon black pepper

1, 16 ounce jar Authentic Desert Pepper Chile con Queso – Medium

3 tablespoons butter

½ cup panko breadcrumbs

½ cup grated parmesan cheese

2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 375 degrees. Coat a 9” x 13” baking dish with non-stick spray.

Heat the olive oil in a large deep skillet over medium high heat and cook the onions until soft and fragrant, about 2-3 minutes. Add the squash and cover the pan. Cook, stirring occasionally, until the squash begins to lightly brown and is tender when pierced with a fork, about 10-12 minutes.

Turn off the heat and add the corn, red bell pepper, black beans, chicken, salt, and pepper to the pan and stir to combine. Add the jar of Chile con Queso and toss until everything is evenly coated with the queso. Pour this mixture into the prepared baking dish and spread it out evenly. Note – you could also bake the casserole in the same pan if it is ovenproof.

Melt the butter in a medium saucepan and add the breadcrumbs and parmesan cheese. Toss over medium heat with a rubber spatula until the crumbs are coated and begin to lightly brown. Spread the crumbs evenly over the top of the casserole.

Bake for 25-30 minutes until the casserole is bubbly and browned on top. Garnish with chopped parsley. DEVOUR!

Visit https://desertpepper.com for more of their delicious salsas and queso and follow them on Facebook at https://www.facebook.com/DesertPepperTradingCo and Instagram at https://www.instagram.com/DesertPepperTradingCo

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