O Red Chicken & Corn Casserole

Ingredients

• 1 medium chopped yellow onion
• 4 cloves minced garlic
• 3 cups frozen corn
• 1 cup frozen peas
• 1.5 cups sour cream
• 1.5 cups milk
• 1 cup flour
• 1 teaspoon ancho chili powder
• 1 teaspoon cyan pepper
• 2-3 lbs chicken thighs cooked to 165 degrees in sous vide
• 1 package thick cut bacon
• 1.5 cups mix blend cheese
• 1 box of pasta (rottini works well)
• 2 tbsp salted butter
• 2 tbsp extra virgin olive oil
• 1 can San marzano whole peeled tomatoes

Instructions

1. Bake bacon on foiled tray at 400 degrees until crispy (20 mins)
2. Cook chicken in sous vide to 165 (~2 hrs)
3. Sauté onion, garlic and spices in butter and oil on medium/low heat until cooked through, set aside
4. Cook pasta until done, strain and set aside (toss in oil to prevent sticking)
5. In large mixing bowl, mix flour, sour cream, and milk in bowl until creamy.
6. Add onion/garlic, corn and peas, and San Marzano tomatoes
7. Combine chopped/shredded chicken
8. Add crushed crispy bacon
9. In casserole dish, layer in pasta
10. Pour in creamy chicken bowl
11. Top with cheese
12. Bake at 350 for 30 mins, until bubbly all around