Ingredients for 4 servings:
1. 1/4 cup margarine
2. 1 red sweet bell pepper, chopped
3. 1 onion, chopped
4. 2 celery ribs, chopped
5. 1 (8 ounce) carton sour cream
6. 1 1/2 cups half-and-half cream
7. 1 (7 ounce) can chopped green chilies, drained
8. 1 teaspoon chicken bouillon
9. 1 teaspoon seasoning salt
10. 1/2 teaspoon celery salt
11. 1/2 teaspoon white pepper
12. 3 -4 cups cooked cubed chicken
13. 1 (16 ounce) package shredded cheddar cheese, divided
14. 1 (2 lb) package frozen hash brown potatoes, thawed
15. salsa, to taste
Directions:
1. In a saucepan, melt margarine, and saute bell pepper, onion, and celery.
2. In a large bowl, combine sour cream, half-in-half, green chilies, and seasonings.
3. Stir in bell pepper mixture, chicken and half of cheese.
4. Fold in the hash brown potatoes. Spoon into greased 9×13 inch baking dish.
5. Bake uncovered at 350 degrees for 45 minutes or until bubbly.
6. Remove from oven, sprinkle remaining cheese over top, and bake an additional 5 minutes.
7. Top with salsa.
