Cowboy Chicken Casserole Recipe
With widespread popularity for the name ‘Cowboy’, this dish is not only for them but also can be a favorite for the people who like the combination of complex flavors in their food. Because of its adaptive nature, you can make noticeable improvements to this recipe with the ingredients and spices to make it more exotic. This procedure is one of the suggested variations to make the chicken casseroles.
1 cup shredded Mexican cheese
2 large boneless, skinless chicken breasts
1 can cream of chicken soup
Salt to your taste
1 red bell pepper(chopped)
1 tablespoon black peppercorns
1 ½ teaspoon chili powder
1 ½ teaspoons cumin powder
½ teaspoon Garlic powder
1 cup frozen corn(thawed)
6 flour tortilla/corn tortillas(gently crushed)
1 medium onion(peeled and chopped)
2 tablespoons olive oil
2 cups chicken stock
1 can tomatoes(chopped and drained)
Rinse the chicken breasts with water; pat it with paper towels to dry.
Put a pot (preferably large) on the stove over medium to high flame; place the chicken and cover with chicken stock; add salt to your taste and 1 tablespoon of black peppercorns. Adjust the flame to simmer once stock starts boiling. Cook the chicken for 15 minutes; check it with fork to make sure the chicken cooked completely. Separate the chicken from the liquid and let it cool down to the room temperature. Save the stock for further use. Now, shred the cooked chicken to your preference.
Preheat the oven to 350 degrees F. Take 9 x 13 inch baking dish and coat it with cooking spray. Set aside.
Heat 2 tablespoons of olive oil in a skillet; add finely chopped onions and red bell peppers; fry it for 2 minutes with occasional stirring; add salt, ½ teaspoon garlic powder, 1 ½ teaspoon chili powder and 1 ½ teaspoons cumin powder.
Cook it for about 5 minutes until onions begin to soften and fragrant. Add 1 cup of saved stock (from cooking chicken) to this mix and bring it to a boil.
Reduce the flame to simmer and add 1 can cream of chicken soup to the skillet slowly while stirring until it combines well with the stock. Remove the skillet and add the shredded chicken, tomatoes and corn to this mixture. Stir it well.
Take the prepared baking dish; set half of the crushed tortillas as a thin layer in the bottom of the baking dish. Add chicken mixture to this layer and top it with ½ cup shredded Mexican cheese. Now add the remaining tortillas followed by chicken mixture. Finally top it with the remaining ½ cup Mexican cheese. Bake it for 30 minutes. Take the tray out when it’s ready. Give it a 10 minutes rest before serving.
One might feel that this dish is complex than the other chicken casserole dishes. But the complexity of the process will give this dish an exotic Mexican flavor that we all crave for. Tortillas salty crunch, tomatoes intense flavor and tender chicken pieces will make this dish a hit at your dining table. Try it.
Notes & Tips:
You can use leftover chicken for this recipe. Skip the step 1(poaching the chicken in stock) and follow the procedure to get the same result
Turkey can be used as a replacement for chicken.
If you are not a fan of tomatoes, substitute it with black olive or black beans.
Add more peppers and seasonings of your liking to make it more spicy.