green chile chicken casserole


This recipe is a cross-over between the Belgian Vol-au-vent, chicken pot pie and chicken enchiladas. It can easily be adjusted in any of those directions if you want the ‘pure’ recipe.


This is what you need for 2-4 servings:

  • 2 chicken legs
  • S&P, paprika powder
  • sauce: (double quantity)
    • 1 lb. mushrooms, preferably fresh
      I used canned straw mushrooms
    • 1 qt. béchamel sauce or blond roux (milk or chicken / beef stock)
    • ¼ to 1 lb. green chile
    • ½ lb. peas & carrots mix
    • a gooey-melting cheese or mix
Pic1: chicken casserole



Pic2: mushrooms, milk
Pic3: blended
Pic4: sauce, peas, carrots, green chile


Pic5: chicken legs
Pic6: load that pot
Pic7: baked