Save Recipe Print
Cowboy Chicken Casserole
Total:
2 hr 40 min
Prep:
30 min
Inactive:
50 min
Cook:
1 hr 20 min
Yield:
8 to 10 servings
Level:
Intermediate
Total:
2 hr 40 min
Prep:
30 min
Inactive:
50 min
Cook:
1 hr 20 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Emeril's Southwest Seasoning:

Directions

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

Heat the butter in a large skillet over high heat until foamy. 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. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. 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. 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. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. 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. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.

Emeril's Southwest Seasoning:

Combine all ingredients thoroughly.

Cook's Note

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Chicken Tortilla Casserole

Recipe courtesy of Trisha Yearwood

Chicken Broccoli Casserole

Recipe courtesy of Trisha Yearwood

Chicken and Rice Casserole

Recipe courtesy of Food Network Kitchen

Chicken Noodle Casserole

Recipe courtesy of Food Network Kitchen

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Roast Chicken Enchilada Suizas Stacked Casserole

Recipe courtesy of Rachael Ray

Cowboy Breakfast Sandwiches

Recipe courtesy of Ree Drummond

Chile Relleno Casserole

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword