About four years ago, when I first moved into my apartment in Natick, I had found an Emeril Lagasse recipe for a chicken casserole that I had to try. It was one of the first recipes I tried in my new kitchen. It was a lot of steps, but it tasted out of this world and I relished every last bite. I haven't made it since then, but for some reason, it just sounded like the right kind of comfort at the end of a long, hectic week. Surprisingly, I had almost everything in my cabinets. I only had to run out for a couple items and I was off to the races.
Cowboy Chicken Casserole (adapted from a recipe by Emeril Lagasse)
2 pounds skinless, boneless chicken breasts2 1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 garlic cloves, smashed
1 teaspoon black peppercorns
1 1/4 teaspoons salt
1/4 teaspoon dried Mexican oregano
2 bay leaves
6 tablespoons unsalted butter
1 pound white button mushrooms, wiped clean and stems trimmed, quartered
Pinch freshly ground black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
12 cups tortilla chips
1 cup finely chopped onions
2 cups finely chopped bell peppers
8 ounces grated Pepper Jack
8 ounces grated Cheddar
1 tablespoon Emeril's Southwest Seasoning, recipe follows
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup chopped drained canned tomatoes
1 (4-ounce) can diced green chiles, drained
Combine the chicken, chicken broth, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, oregano, and bay leaves in a medium pot 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.
I shredded the chicken by hand. It took a few minutes, but the mushrooms were cooking, so it wasn't a waste of time.
Preheat the oven to 350 degrees F. 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.
Place the tortilla chips in the bottom of a casserole dish. (I split this amongst two dishes.) Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour some 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. Sprinkle the chopped onions and bell peppers evenly over the chicken.
Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chilies. 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.
This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw overnight in the refrigerator. Set casserole dish on counter and let it come to room temperature before baking.
2 tablespoons chili powder I shredded the chicken by hand. It took a few minutes, but the mushrooms were cooking, so it wasn't a waste of time.
Preheat the oven to 350 degrees F. 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.
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| Before |
Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes.
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| Six minutes later... |
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.
Place the tortilla chips in the bottom of a casserole dish. (I split this amongst two dishes.) Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour some 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. Sprinkle the chopped onions and bell peppers evenly over the chicken.
Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chilies. Cover with the remainder of the cheeses.
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| One for now and one for the freezer... |
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| Piping hot...waiting those 5 looong minutes for it to set up. |
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| Sexy Spices Glamour Shot |
Emeril's Southwest Seasoning:
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly.
Yield: 1 cup (stash in a zipper bag or a hermetic jar)
A serving of this steamy, creamy, spicy casserole (along with the hot bath and glass of wine) makes all the dirt and grime and stress of the week melt away. Hello Friday, where have you been all week?
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