Cowboy Chicken Casserole Food
COWBOY CHICKEN CASSEROLE
We eat a lot of chicken dishes and thought this sounded good. Found this recipe on the FoodTV website, courtesy of Emeril Lagasse. This would also work great for OMAC. (Prep time includes 50 minutes In-Active time for poaching of chicken.)
Provided by CindiJ
Categories One Dish Meal
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 26
Steps:
- 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.
- 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 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.
- 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.
COWBOY CASSEROLE
This quick and creamy Tater Tot bake is great comfort food, especially on a cold night. -Donna Donhauser, Remsen, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper., Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.
Nutrition Facts : Calories 714 calories, Fat 38g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1675mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 6g fiber), Protein 37g protein.
COWBOY CHICKEN
Quick ... easy ... delicious! My kids love it and so does hubby!
Provided by ElaineHN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the chicken in a shallow baking dish. In a medium bowl, stir together the salsa, brown sugar and mustard; pour over the chicken. Cover the dish with aluminum foil.
- Bake for 1 hour in the preheated oven, until chicken is cooked through. Remove the foil for the last 15 minutes to brown the chicken.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 17.1 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 1.8 g, Protein 26.3 g, SaturatedFat 0.8 g, Sodium 749.6 mg, Sugar 13.3 g
COWBOY CHICKEN & BEAN STEW
A paprika-spiced casserole that's campsite-friendly and warming for the tum- pinto beans stretch the dish a little further
Provided by Cassie Best
Categories Dinner
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large casserole dish with a lid. Add the onion and bacon, and cook over a medium heat for 15 mins, until the onion is really soft and starting to brown, and the bacon is crisp. Push to the side of the pan, increase the heat and add the chicken pieces. Cook for a few mins until the meat is nicely browned, but don't worry if it's not evenly coloured. Add the paprika, tomatoes, along with half a can (200ml) water, the barbecue sauce, herbs, a pinch of salt and a generous amount of black pepper. Cover with a lid, lower the heat to a gentle simmer and cook for 45 mins, stirring occasionally.
- Check that the chicken is tender - if not, cover again and cook for 15 mins more. Add the beans and simmer, uncovered, for 20 mins until the sauce is thickened. Serve in bowls topped with grated cheddar and tortilla chips, if you like.
Nutrition Facts : Calories 614 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 3.4 milligram of sodium
COWGIRL CASSEROLE
Because Cody, Wyo., is a true Western town and the home of Buffalo Bill, our guests have given Wild West names to many of our favorite recipes. This hearty recipe will give any cowboy or cowgirl a good start to the day. This recipe was posted in American Profile by Wendy Evarts ** Best if left to sit overnight
Provided by Ceezie
Categories Breakfast
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Oil a 13-by-9-inch glass baking dish or spray it with cooking spray.
- Combine sausage, bacon, hash browns, bell pepper, green onions and 1 cup cheese in a large bowl. Spread in baking pan.
- Whisk together Bisquick, milk, salt and eggs until well blended. Pour over potato mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight (no longer than 24 hours).
- The Next Day: Preheat oven to 375°F Remove dish from refrigerator.
- Bake, uncovered, 30 to 35 minutes, until light golden brown around the edges. Let stand 10 minutes before serving. Serves 12.
Nutrition Facts : Calories 369.1, Fat 27.9, SaturatedFat 11.2, Cholesterol 135.6, Sodium 621.7, Carbohydrate 11.9, Fiber 0.8, Sugar 4, Protein 17.6
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