Chicken-Andouille Casserole

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LOVE this! So much flavor and it reheats so well! I can see using this recipe for company but parsing the casserole out into gratin dishes rather than putting it all in one big dish. This does take a fair amount of time and you really have to have everything prepped before you start cooking. Things I do to save a little time: use frozen artichoke hearts, use Aidell's precooked andouille sausage, and buy a container of pre-sliced fresh mushrooms. That said it still takes a few hours start to finish, so this is definitely a Sunday recipe with delicious leftovers for most of the week!

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This is a great combination of flavors. My husband has requested that I make it with even more gravy, which you can do easily. I had dried wild mushrooms that I reconstituted and then used some of the mushroom stock along with the chicken stock. That added even more depth to the flavors. I will use it as a company dish also since you can do so much ahead of time and then pop it in the oven.

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OMG is this good! The chopping takes longer than the cooking. It is so tasty! Even my 3 sons, who don't like anything, liked this! The pickiest one ate 1/2 the leftovers late that night and the rest of it for lunch the next day. I chop up everything and then start cooking. Don't over cook the meats (esp. the shrimp because they will continue to cook when you throw it all together in the pan at the end. I use the medium sized raw deveined shrimp so there are more pieces than using the large. This is one of our favorites!

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I have been making this recipe for a couple of years now. I LOVE it!!! I can't always get artichokes fresh so I substitute frozen when they are not available...other than that I make the recipe as it's written.

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Delightful! Enjoyed every bite. Nice warm meal on a cold rainy night. YUM!

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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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I have made this several times and it is great!

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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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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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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.