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Chicken-Andouille Casserole Recipe

Chicken-Andouille Casserole

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Average Rating:

Total Reviews: 67

Showing 11-20 of 67

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  • on November 13, 2011

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    As a stay-at-home-dad I cooked this for my wife's book club exactly as written.

    All agreed it was decent but not a favorite. Maybe needs a seasoning kick, more cheese, less chicken and more andouille?

    Emeril is one of my favorite chefs but this fell short.

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  • on October 18, 2011

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    I have made this several times and it is great!

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  • on June 04, 2011

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    To be fair, I didn't have several of the ingredients called for in this recipe. However, the recipe is a solid starting point to make a good meal.

    I used boneless skinless chicken thighs, but next time will mix it up with breasts. Used 2% milk in place of the cream, but the recipe is already fatty enough, that we truly didn't miss it. My picky fiance, who always complains if I try to "defat" a recipe, didn't notice the substitution. Didn't have artichoke hearts and the fiance hates mushrooms, so I threw in a chopped tomato instead. Instead of the Essence, I took a chance and used equal amount of Lawry's seasoning since it's what I had in my spice cabinet. Used a handful of dried parsley...assume this recipe might reach another dimension of good with fresh herbs and vegetables called for.

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  • on May 03, 2011

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    This recipe is great. I made a few changes though, I pressure cooked three potatoes, sliced up and layered them on the bottom. I also used zuchini and yellow squash instead of artichokes. And i used hot link lousiana sausages. And I had leftocver cilantro garlic butter which i used to mix with bread crumbs and cheese. It turned out great. My kids could not get enough, I did take out sausage from their plates though. Thank you for such yummy basic recipe.

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  • on March 05, 2011

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    I made this for a "foodie" group recently and they LOVED it! I followed the recipe. However, I think canned artichokes would work just as well. Will definetly make this again.

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  • on February 16, 2011

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    This is just so good. Definitely use canned artichoke hearts and a bit more sausage. Main thing -- Doesn't everyone know you can buy his essence in the spice aisle of the grocery store?? Essence even comes in different varieties (southwest, etc, but the original is best in this recipe.

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  • on December 27, 2010

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    I would eat this all day if I could!!! It into my recipe calculator (without the mushrooms and artichokes and it is amazingly only 377 calories per serving.

    That is, if you can stick to only one serving!!! I will be making this again and again and again!!!

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  • on December 03, 2010

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    This recipe is hands-down the best chicken-andouille casserole I've made. Based on other reviewer comments, I only made 2 small changes: I used Panko bread crumbs and water-packed canned artichoke hearts. The topping was nice and crunchy, and the flavors were terrific. I served it over brown rice, and had to restrain my husband from going for a third helping. Awesome!

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  • on October 16, 2010

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    This was an awesome change up to our normal casserole dishes. Like others I would suggest doing all the prep work before pre-heating the oven and heating up the pot to cook it in. I only made 2 changes, used half chicken thighs and half breasts and used 3/4 can artichoke hearts in water. Also added a little panko in the bread crumb mixture. Otherwise used all the ingredients called for. I will definitely make this again. Thanks Emeril! Oh I also put all the ingredients in a casserole dish once cooked then baked...

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  • on October 10, 2010

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    This recipe is CRAZY good. It's not too hard to make and DELICIOUS! YUMMY!

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