Cowboy Chicken Casserole

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A great dish, and perfect for feeding a crowd. I just made the chicken early in the day and refrigerated the chopped chicken and broth; the broth is so flavorful that I can't imagine skipping that step and just using stock (but that's just me. Then, mid-day I prepped all the rest of the ingredients so that when it was time to cook it all came together quickly. My 12-year-old son didn't totally love the tortillas on the bottom (they create a kind of tamale base -- soft and cornmeal-ish, so next time I'll probably leave them out and serve this over rice. It's very easy to control the spice level of the dish.

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I have made this several times & it's always a hit, but it takes forever...so I've modified it to use a leftover (or fresh cooked rotisserie chicken and I honestly can't tell the difference, there are so many flavors going on, you won't either. In fact, the last time I made it, I used leftover chicken from one I smoked the day before - talk about a flavor!!! I also don't think the tortillas at the bottom really add anything and could be left out also. Spoon this over some rice, just as good. But, if you want a fun variation, get some spicy tortillas - last time I used sweet chili doritos...who cares about the fat at this point!

Enjoy!

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I left out the jalapenos and chili peppers because my family is picky about spicy foods- and it turned out delicious! It took me about twice as long as indicated- but was still easy and good!

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This casserole is superb!! The first time I made Cowboy Chicken, my family just loved it, and they can be very picky. Such as one doesn't like mushrooms and there was not one complaint as a matter of fact I have made this at least six times and every time my teenagers say mmmmm good I like it . Cowboy Chicken is filling in itself and is loaded with vegetables and look you only use two chicken breasts and it feeds a family of seven and friend of two. On one strip of the casserole I left off the jalapenas for grandma, and she loves it too. Thanks Emeril

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I made this for my family and everyone had seconds - It takes a bit of prep but its worth it. I used a can of Pinto bean instead of the mushrooms *just make the white sauce with stock - add drained beans over the layer of chicken*. Also, I kept diced the fresh jalapenos on the side for those who wanted extra spicy. I will make this again.

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Yeah, this is a little time consuming, but it's not difficult and I enjoyed making it. It's definately Kicked up a Notch! I'll be making this one agian. Thanks Emeril.

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This was a great dish and it was nice to make something different. I'm not sure what all the griping is about the amount of prep time, I didnt' experience that. I was boiling chicken anyway to make chicken salad, so I just added more.

Several other reviewers had valid comments - it's better to saute the onions and peppers first along with the mushrooms (i left out the bell pepper because I dont' like it! The bechamel sauce was divine. Also the recipe calls for way too much cheese and tortillas (I halved both, and I agree that fire diced tomatoes are perfect for this casserole.

If you like Mexican food, and if you are accustomed to making dishes requiring chopping, sauteing, then assembling, it's not too much trouble at all, and it's an interesting, tasty main course.

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This will feed the masses!!! It was wonderful. Would be great served with chips as an appetizer.

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Loved! Looked complicated but super easy and I used "fake" chicken, cut 1 step in half.

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My family loved this casserole. My littlest one won't eat jalapeno's so I used canned diced green chile's instead and it was still wonderful. Since I can't eat chips, I used a can of low sodium black beans and they were very tasty in it. This is a great fix ahead casserole & then cook it when you get home from wherever you are!