EatingWell Green Chile Chicken Casserole

- Casseroles gained significant popularity in American kitchens during the mid-20th century, a period that saw a rise in convenience foods like canned soups and frozen vegetables. Their growth was also fueled by their role in community gatherings and church potlucks, where recipes were widely shared. - The term "casserole" originates from the French word "casse," which means a large spoon or ladle, and refers to the deep dish it is both cooked and served in. This style of one-pot meal became a staple during lean economic times like the Great Depression and World War II, as it allowed cooks to stretch rationed or inexpensive ingredients to feed a family. - The key ingredient, green chile, is a cornerstone of Southwestern and New Mexican cuisine and is one of the state vegetables of New Mexico. Its flavor is described as lightly pungent, crisp, and smoky, with a spiciness that varies by specific variety. - Many green chile recipes specifically call for Hatch chiles, which are grown in the Hatch Valley of Southern New Mexico. The valley's hot days and cool nights are believed to contribute to the pepper's signature heat and depth of flavor. - In New Mexico, green chile is not just a spice but is treated as a food in itself, often forming the base of stews or sauces. The state's profound connection to the ingredient is reflected in its official state question, "Red or Green?", asking a diner's chile preference. - Nutritionally, green chiles are low in fat, have no cholesterol, and are a good source of B vitamins, potassium, magnesium, and iron. One fresh, medium-sized green chile can contain the Vitamin C equivalent of six oranges.