Cowboy Chicken Casserole (Modified) Recipe

Looking for an easy Cowboy Chicken Casserole (modified) recipe? Learn how to make Cowboy Chicken Casserole (modified) using healthy ingredients.


Submitted by ahenschell

Makes 12 servings



Cowboy Chicken Casserole (modified)

Recipe Ingredients for Cowboy Chicken Casserole (modified)

1 pound skinless, boneless chicken breasts
3 tablespoons unsalted butter
12 ounces white button mushrooms
2 tablespoons all-purpose flour
1 cups skim milk
50 tortilla chips
1 cups finely chopped onions
1 cup finely chopped bell peppers
1 jalapeno peppers
8 ounces grated Cheddar
1 cup canned tomatoes
4 ounce diced green chiles, drained

Recipe Directions for Cowboy Chicken Casserole (modified)

  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.

Categories

Main Dish

Nutrition Facts
Serving Size 251.3g
Amount Per Serving
Calories
342
Calories from Fat
73
% Daily Value*
Total Fat
8.1g
12%
Saturated Fat
3.3g
16%
Trans Fat
0.0g
Cholesterol
34mg
11%
Sodium
318mg
13%
Potassium
386mg
11%
Total Carbohydrates
50.2g
17%
Dietary Fiber
7.5g
30%
Sugars
3.6g
Protein
20.1g
Vitamin A 11% Vitamin C 25%
Calcium 20% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in phosphorus
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