Chicken Casserole contains many ingredients but the cooking method is extremely simple and easy. Usually people prefer having such dishes on family gatherings or in various traditional celebrations. If you are a food lover then do try this lovely recipe.
Prep time: 20 minutes
Cook time: 1 Hour
Total time: 1 hr 20 min
Serving Size: 9 Servings
Chicken breasts skinless, boneless: 2 pounds
Chicken stock: 2 1/2 cups
Dry white wine: 1/2 cup
Coarsely chopped fresh cilantro leaves: 1/4 cup
Fresh lime juice: 1 1/2 tablespoons
Smashed garlic cloves: 2
Black peppercorns: 1 teaspoon
Salt: 1 1/4 teaspoons
Dried Mexican oregano: 1/4 teaspoon
Bay leaves: 2
Unsalted butter: 6 tablespoons
White button mushrooms, wiped clean and stems trimmed, quartered: 1 pound
Pinch freshly ground black pepper
All-purpose flour: 4 tablespoons
Milk: 1 1/2 cups
Chips: 12 cups
Finely chopped onions: 2 cups
Finely chopped bell peppers: 1 cup
Jalapeno peppers, stem and seeds removed, Finely chopped: 2
Grated Pepper Jack: 8 ounces
Grated Cheddar: 8 ounces
Emeril's Southwest Seasoning, recipe follows: 1 tablespoon
Chili powder: 2 teaspoons
Ground cumin: 1 teaspoon
Chopped drained canned tomatoes: 1 cup
Can diced green chilies, drained: 1 (4-ounce)
Preheat the oven at 220 degree C before starting the actual procedure.
Take a sauce pan and combine chicken along with chicken stock, wine, cilantro, lime juice, garlic salt, the oregano, bay leaves and peppercorns. Mix tem well then add moderate amount of water to boil them.
Let it simmer for 10 minutes, then remove it from the stove and let the cool down to room temperature.
Take out the chicken form the liquid and cut it in to pieces.
Stain the liquid and reserve it.
Take a large skillet and heat butter in it. Now along with salt and pepper add mushrooms in it. Fry the mushrooms until the liquid from it is released and they become golden brown.
Then sprinkle flour on the mushrooms and stir it. After cooking for 1 more minute add milk in the skillet.
Cook it until the consistency of the liquid becomes thick.
Then add 1 ½ cup of the cooking liquid which was prepared earlier. After 10 minutes remove the skillet from the stove.
Take a glass casserole and place crushed tortoile chips in the bottom.
Pour the remaining cooking liquid on the chips and let them soak properly.
The chicken which was cut down into pieces, scatter that on top of the chips along with onions, bell peppers, and jalapenos.
Top it with cheese and sprinkle Southwest Seasoning, chili powder and ground cumin. In the end pour the mushroom liquid.
After covering with the cheese bake it for 45 minutes. After baking let the dish acquire the room temperature and then serve it.