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Cowboy Chicken Casserole (Emeril Lagasse) Recipe

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Cowboy Chicken Casserole (Emeril Lagasse)
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Ingredients
36
Count
Nutrition
2310
Calories
Total time
110
Minutes
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Ingredients:

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. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.
  2. Preheat the oven to 350 degrees F.
  3. Heat the butter in a large skillet over high heat until foamy. 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. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.
  4. 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. 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. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. 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. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.
  5. 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.
  6. Emeril's Southwest Seasoning:
  7. Combine all ingredients thoroughly.
  8. Yield: 1/2 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2309.92 Kcal (9671 kJ)
Calories from fat 1005.61 Kcal
% Daily Value*
Total Fat 111.73g 172%
Cholesterol 143.97mg 48%
Sodium 3238.06mg 135%
Potassium 1800.86mg 38%
Total Carbs 262.49g 87%
Sugars 14.63g 59%
Dietary Fiber 23.28g 93%
Protein 70.28g 141%
Vitamin C 39.3mg 66%
Vitamin A 0.8mg 27%
Iron 16.4mg 91%
Calcium 817.1mg 82%
Amount Per 100 g
Calories 272.18 Kcal (1140 kJ)
Calories from fat 118.49 Kcal
% Daily Value*
Total Fat 13.17g 172%
Cholesterol 16.96mg 48%
Sodium 381.54mg 135%
Potassium 212.19mg 38%
Total Carbs 30.93g 87%
Sugars 1.72g 59%
Dietary Fiber 2.74g 93%
Protein 8.28g 141%
Vitamin C 4.6mg 66%
Vitamin A 0.1mg 27%
Iron 1.9mg 91%
Calcium 96.3mg 82%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 54.7
    Points
  • 62
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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