Southwestern Creamy Chicken Casserole

This was adapted from my aunts basic Chicken Casserole. It was good, but real bland and plain. I made it into a really satisfying Southwestern style dish that I really like, though it is somewhat spicy (I cook for myself and how I like to eat). If it's too spicy for your tastes, just use less hot peppers or substitute milder peppers. I like it with some fresh, hot spicy homemade cornbread and a nice garden salad with a spicy vinegar and oil dressing. If desired, you can also substitute chicken breasts for all dark meat. I cut up 2 whole chickens, then remove skin and bones til I have 4 pounds of mixed meat. Also, hominy is best in this.