Cowboy Chicken Casserole

Health score
46%
Cowboy Chicken Casserole
160 min.
8
1376kcal

Suggestions


Welcome to a culinary adventure with our Cowboy Chicken Casserole! This hearty dish is perfect for gatherings, family dinners, or simply when you crave a comforting meal that packs a punch of flavor. With its rich combination of tender chicken, savory mushrooms, and a medley of spices, this casserole is sure to become a favorite in your household.

Imagine layers of crispy tortilla chips soaking up a delicious blend of chicken stock and spices, topped with a colorful array of fresh vegetables and two types of melted cheese that create a gooey, irresistible topping. The addition of jalapeños adds just the right amount of heat, while the cilantro and lime juice bring a refreshing brightness to the dish.

Not only is this casserole a feast for the taste buds, but it also offers a satisfying balance of protein, fats, and carbohydrates, making it a well-rounded meal. With a preparation time of just over two hours, you can easily prepare it in advance and even freeze it for later use. Whether you're serving it as a main course or a side dish, this Cowboy Chicken Casserole is sure to impress your guests and leave them asking for seconds!

Ingredients

  •  bay leaves 
  • cup bell pepper finely chopped
  • teaspoon peppercorns black
  • cup canned tomatoes canned drained chopped
  • ounces cheddar cheese grated
  • 2.5 cups chicken stock see 
  • teaspoons chili powder 
  • 0.5 cup wine dry white
  • tablespoons flour all-purpose
  • 0.3 cup cilantro leaves fresh coarsely chopped
  •  garlic clove smashed
  • ounce pepper flakes diced green drained canned
  • teaspoon ground cumin 
  • pinch pepper fresh black
  •  jalapeno seeds removed, finely chopped
  • 1.5 tablespoons juice of lime fresh
  • cups onion finely chopped
  • 0.3 teaspoon oregano dried
  • ounces pepper jack cheese grated
  • 1.3 teaspoons salt 
  • lbs chicken breast boneless skinless
  • 12 cups tortilla chips 
  • tablespoons butter unsalted
  • lb mushrooms white trimmed quartered
  • 1.5 cups milk whole

Equipment

  • frying pan
  • sauce pan
  • oven
  • glass casserole dish

Directions

  1. 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.
  2. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes.
  3. 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.
  4. Heat the butter in a large skillet over high heat until foamy.
  5. 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.
  6. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute.
  7. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken.
  8. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes.
  9. Remove from the heat.
  10. 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.
  11. 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.
  12. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses.
  13. 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.
  14. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through.
  15. Let sit for 5 minutes before serving.Tip: 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.

Nutrition Facts

Calories1376kcal
Protein16.4%
Fat44.14%
Carbs39.46%

Properties

Glycemic Index
65.5
Glycemic Load
5.92
Inflammation Score
-9
Nutrition Score
47.177391383959%

Flavonoids

Malvidin
0.01mg
Catechin
0.12mg
Epicatechin
0.08mg
Eriodictyol
0.06mg
Hesperetin
0.31mg
Naringenin
0.07mg
Luteolin
0.17mg
Isorhamnetin
2mg
Kaempferol
0.27mg
Myricetin
0.03mg
Quercetin
8.64mg

Nutrients percent of daily need

Calories:1376.19kcal
68.81%
Fat:68.4g
105.23%
Saturated Fat:22.94g
143.39%
Carbohydrates:137.55g
45.85%
Net Carbohydrates:125.2g
45.53%
Sugar:11.06g
12.29%
Cholesterol:156.47mg
52.16%
Sodium:1598.47mg
69.5%
Alcohol:1.54g
100%
Alcohol %:0.3%
100%
Protein:57.17g
114.34%
Phosphorus:1045.13mg
104.51%
Selenium:65.94µg
94.2%
Vitamin B3:17.75mg
88.75%
Vitamin B6:1.6mg
80.08%
Vitamin C:58.05mg
70.37%
Calcium:698.28mg
69.83%
Magnesium:225.26mg
56.32%
Vitamin B2:0.91mg
53.82%
Vitamin E:8.03mg
53.51%
Vitamin B5:5.15mg
51.46%
Fiber:12.36g
49.43%
Vitamin K:47.5µg
45.24%
Potassium:1395.42mg
39.87%
Zinc:5.87mg
39.1%
Vitamin A:1894.01IU
37.88%
Vitamin B1:0.52mg
34.93%
Copper:0.56mg
27.94%
Iron:5.03mg
27.94%
Folate:82.38µg
20.6%
Manganese:0.36mg
18.13%
Vitamin B12:1.05µg
17.5%
Vitamin D:1.23µg
8.18%
Source:Food.com