Cowboy Chicken Casserole

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I have made this dish several times, with the first time following the recipe exactly. However, the last time I made it was the best. I didn't use the tortilla chips because they got soggy and added too much salt. I used 1/2 c of red pepper instead of green pepper. I didn't use the mushrooms, but did make a roux with butter and flour, then added most of the leftover chicken broth and cooked until thick. Baked it for 1 hour. We loved it!!!

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This is the second time making the casserole, but I use the rub all the time. I suggest using Fritos instead of tortilla chips. ALSO...make sure you have plenty of time to enjoy making this dish....this is not a recipe to rush...and well worth the wait. Thank you Emeril!

Mariza

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I used 1/2 of a turkey breast leftover from a previous dinner. I added the juice of 1 lime and a handful of chopped cilantro to the cubed meat. I also sauteed the onions and peppers. I used Chili 9000 spice from Penzey's instead of making the Southwest Seasoning. For a family of four, I made two in 9" square baking pans, and froze one for later. There were NO leftovers. Quite tasty and easy to "simplify" the recipe. I bet a rotisserie chicken would work well too.

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...exactly the headline...as I was making this I was thinking what am I spending all this time for...how are these steps all going to taste good in the end...and surprisingly it does. My husband said - what is that? and I said just try it...he liked it and we both commented on how Emeril would create something that does not look 'pretty' when scooped out of the dish. We had a laugh. Makes good leftovers for lunch the next day too.

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We had some leftover turkey so I used that instead of the chicken. Instead of the reserved chicken liquid, I used chicken broth. I added chopped black olives. I also cooked the bell peppers, jalepenos and half the yellow onion like some other reviewers did. It turned out better than expected. My husband was pleasantly surprised and we both went back for seconds. We also added some sour cream and taco sauce to our plates and it was delicious!

I also made the Southwest seasoning and used it in the dish. The dish did not taste to me like it was missing something like some other reviewers have said. Maybe it was the southwest seasoning or the olives... but it was delish.

It does take a little bit of prep time to put it together even without poaching the chicken. Next time I would prep earlier in the day of possible so I can just pop it in the oven.

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Loved this recipte BUT it is a lot of work. It's kind of like a Mexican lasagna...great but when you are done you have a kitchen full of dishes!

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Followed the recipe with one exception. I used a bag of mixed shredded cheddar/jack. Personally, I did not think it took a ton of time. I mean, you prep all the other stuff while the chicken is poaching. You start the mushrooms about 10 mins before the chicken is done. I mixed the onions and peppers together in a bowl and the tomatoes and chilis in another bowl. Layer it all togethe. Clean while it cooks. It is so worth it. The southwest seasoning is a must!! Thank you.

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Absolutely delicious! A very unique dish. The only thing is that it requires a lot of prep work (and ingredients and take a lot of time.

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When I saw the long list of ingredients I have to admit I was a little sceptical. Then I realized I had everything, Well almost. I subsituted the wine for more broth, I used crimimni mushrooms instead of white, iI used all jack cheese and I used flax seed chips to make it more nutritious. Everyone, loved it. Oh and I used fire roasted tomatoes and jarred roasted red peppers. The only thing I would do different next time is I will saute the onions first.

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I made this for my boyfriend, but I sauteed the peppers and onions with the mushrooms and made the cream sauce with just a little extra flour and it was very good. It seemed to be missing something, maybe I will try it with some black olives, I also crushed some chips on top and added a little sour cream, yummy, thanks emeril L