Cowboy Chicken Casserole

Name: Cowboy Chicken Casserole
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 237 milliliters finely chopped bell pepper; 1 teaspoon black peppercorns; 237 milliliters chopped drained canned tomato; 227 grams grated cheddar cheese; 591 milliliters chicken stock; 2 teaspoons chili powder; 118 milliliters dry white wine; 4 Tbsps all-purpose flour; 59 milliliters coarsely chopped fresh cilantro leaves; 2 garlic cloves, smashed; 113 grams diced green chilies, drained; 1 teaspoon ground cumin; 1 pinch fresh ground black pepper; 2 jalapeno peppers, stem and seeds removed, finely chopped (optional); 2 Tbsps fresh lime juice; 473 milliliters finely chopped onions; 0 teaspoons dried Mexican oregano; 227 grams grated monterey jack pepper cheese; 1 teaspoons salt; 907 grams boneless skinless chicken breasts; 3 liters tortilla chips; 6 Tbsps unsalted butter; 454 grams white button mushrooms, wiped clean and stems trimmed, quartered; 355 milliliters whole milk

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

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 Stock

Peppercorns

Bay Leaves

Lime Juice

Cilantro

Whole Chicken

Oregano

Garlic

Salt

Wine

Equipment you will use

Sauce Pan

Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes.

Ingredients you will need

Whole Chicken

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 Chicken

Equipment you will use

Oven

Heat the butter in a large skillet over high heat until foamy.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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 Pepper

Mushrooms

Salt

Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute.

Ingredients you will need

Mushrooms

All Purpose Flour

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

Milk

Equipment you will use

Frying Pan

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 Chicken

Remove from the heat.

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 Chips

French Fries

Equipment you will use

Glass Casserole Dish

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 Chips

Tortilla

Whole Chicken

Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses.

Ingredients you will need

Bell Pepper

Jalapeno Pepper

Whole Chicken

Onion

Spread

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 Powder

Green Chili Pepper

Ground Cumin

Seasoning

Mushrooms

Tomato

Spices

Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through.

Ingredients you will need

Cheese

Equipment you will use

Oven

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.