RecipesMagazine
×

Cowboy Chicken Casserole

5
4
3
2
1
Cowboy Chicken Casserole

Cowboy Chicken Casserole

Cowboy Chicken Casserole might be just the main course you are searching for. This recipe serves 8. One serving contains 1404 calories, 58g of protein, and 73g of fat. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. If you have tortilla chips, ground cumin, peppercorns, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

1
Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes.
Ingredients you will need
Chicken StockChicken Stock
PeppercornsPeppercorns
Bay LeavesBay Leaves
Lime JuiceLime Juice
CilantroCilantro
Whole ChickenWhole Chicken
OreganoOregano
GarlicGarlic
SaltSalt
WineWine
Equipment you will use
Sauce PanSauce Pan
2
Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes.
Ingredients you will need
Whole ChickenWhole Chicken
3
Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.Preheat the oven to 350 degrees F.
Ingredients you will need
Whole ChickenWhole Chicken
Equipment you will use
OvenOven
4
Heat the butter in a large skillet over high heat until foamy.
Ingredients you will need
ButterButter
Equipment you will use
Frying PanFrying Pan
5
Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes.
Ingredients you will need
Black PepperBlack Pepper
MushroomsMushrooms
SaltSalt
6
Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute.
Ingredients you will need
MushroomsMushrooms
All Purpose FlourAll Purpose Flour
7
Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken.
Ingredients you will need
MilkMilk
Equipment you will use
Frying PanFrying Pan
8
Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes.
Ingredients you will need
Whole ChickenWhole Chicken
9
Remove from the heat.
10
Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish.
Ingredients you will need
Tortilla ChipsTortilla Chips
French FriesFrench Fries
Equipment you will use
Glass Casserole DishGlass Casserole Dish
11
Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer.
Ingredients you will need
Tortilla ChipsTortilla Chips
TortillaTortilla
Whole ChickenWhole Chicken
12
Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses.
Ingredients you will need
Bell PepperBell Pepper
Jalapeno PepperJalapeno Pepper
Whole ChickenWhole Chicken
OnionOnion
SpreadSpread
13
Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses.
Ingredients you will need
Chili PowderChili Powder
Green Chili PepperGreen Chili Pepper
Ground CuminGround Cumin
SeasoningSeasoning
MushroomsMushrooms
TomatoTomato
SpicesSpices
14
Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through.
Ingredients you will need
CheeseCheese
Equipment you will use
OvenOven
15
Let sit for 5 minutes before serving.Tip: This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.
DifficultyExpert
Ready In2 hrs, 40 m.
Servings8
Health Score51
Dish TypesLunchMain CourseMain DishDinner
OccasionsFallWinter
Related recipes
Vegetable Soup with Dumplings
Hearty Cauliflower Soup
Asian Burger Soup
Egg and Broccoli Casserole
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok