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Cowboy Chicken Casserole Recipe

Cowboy Chicken Casserole

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (116)

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Average Rating:

Total Reviews: 116

Showing 101-110 of 116

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  • on March 22, 2006

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    Although this recipe was a bit time consuming, it was well worth the wait!
    Wonderful! Emeril has done it again!!

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  • on January 20, 2006

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    Tastes good. Lots of prep work. Recipe makes a lot of food, probably 10 servings. I only used one hot pepper and it needed two.

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  • on December 09, 2005

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    Yes, this was a VERY time-consuming recipe. Why do this much work when you can get a similar, yummy result by making the Taco Casserole recipe from the back of the Ortega Taco Shell box? Check out the recipe when you get a chance. I use shredded chicken in it, and modify it a bit by adding a layer of refried beans. It's quite delicious!

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  • on October 23, 2005

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    My husband and I liked it, it was good. Considering all the work that goes into it, it tastes like you opened cans and threw it together. I don't think I will be making this again, maybe if it didn't take so long, or if it tasted like you put a lot of work into it. I did however love the mushroom gravy, I will make that again on its own.

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  • on October 22, 2005

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    The crust was just too soggy and the flavor overall just wasn't there in the casserole. A major flop; we ended up tossing most of it.

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  • on October 18, 2005

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    I made this for my in-laws and they loved it!!! Although this is quite time-consuming, and there are tons of ingredients and steps that need to go into it, it's WORTH IT! The one thing that I wish I followed was to let it cool slightly before serving. The presentation will be much better if you can serve it in squares, rather than a pile of mush!
    Trust me, you will love this dish!

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  • on October 11, 2005

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    this recipe takes some time to make but it's definitely worth the wait!

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  • on September 14, 2005

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    Although there are quite a few steps to this recipe, it's well worth it. I used Emeril's southwest seasoning from the store instead of the individual ones in the recipe. Also, I roasted and finely chopped the jalepenos added them to the tomoato sause to even out the flavor. My family loves it. A keeper for our house.

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  • on August 20, 2005

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    We enjoy casserole dinners from time to time, and love spicy foods. This was a bit mild for our taste for South of the Border food, but I put extra condiments on the table, hot sauces, salsas and sour cream and made a spicy red and green bean salad to accompany it. It was a big hit. I have to add that the mushroom sauce has such a great flavor that I plan to use it for other dishesthat require a mushroom sauce.

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  • on August 20, 2005

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    I decided not to boil the chicken, I went to the local market and bought a pre-roasted chicken, in fact I got a couple of them, cut the breast meat into bite sized pieces. The other thing I did was to fire roast several Pablano Chiles until the skin was chared, then pealed off the char, and remove the seeds and cut them into strips. I layed down some of the chips, then a layer of the roaste Pablanos, then more chips; chicken and basically followed the rest of the recipie. After getting it all combined and oven ready, I too thought it looked a little dry, so I added a tad more Chicken broth and white wine.

    This served 6 comfortably, it was very well recieved by my guests.

    Next time I might consider trying to add a little beans in the form of chile.

    I also suspect this would be delightful with some pork or beef!!! Emeril, thanks for sharing!

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