yum, a bit of work, but sounds well worth it! At 03:03 PM 10/23/2008, you wrote:
>COWBOY CHICKEN CASSEROLE >Ingredients needed: > > a.. 2 pounds skinless, boneless chicken breasts > b.. 2 1/2 cups Chicken Stock > c.. 1/2 cup dry white wine > d.. 1/4 cup coarsely chopped fresh cilantro > e.. 1 1/2 tablespoons fresh lime juice > f.. 2 garlic cloves, smashed > g.. 1 teaspoon black peppercorns > h.. 1 1/4 teaspoons salt > i.. 1/4 teaspoon dried Mexican oregano > j.. 2 bay leaves > k.. 6 tablespoons unsalted butter > l.. 1 pound white button mushrooms, wiped clean and stems trimmed, >quartered > m.. Pinch of freshly ground black pepper > n.. 4 tablespoons all-purpose flour > o.. 1 1/2 cups whole milk > p.. 12 cups tortilla chips > q.. 2 cups finely chopped onions > r.. 1 cup finely chopped bell peppers > s.. 2 jalapeños, stems and seeds removed, finely chopped (optional) > t.. 8 ounces grated Pepper Jack cheese > u.. 8 ounces grated Cheddar cheese > v.. 1 tablespoon Emeril's Southwest Essence > w.. 2 teaspoons chili powder > x.. 1 teaspoon ground cumin > y.. 1 cup chopped drained canned tomatoes > z.. One 4-ounce can diced green chiles, drained > >Combine the chicken, Chicken stock, wine, cilantro, lime juice, garlic, >peppercorns, 1 teaspoon of the salt, the oregano, & bay leaves >in a medium saucepan & bring to a boil. >Reduce the heat to a simmer & cook, uncovered, for 10 minutes. >Remove from the heat & allow the chicken to cool in the poaching liquid >for 45 minutes. >Remove the chicken from the cooking liquid & >tare or cut into bite-size pieces. Reserve the chicken > Strain the cooking liquid & reserve. >Preheat the oven to 350ºF. >Heat the butter in a large skillet over high heat until foamy. >Add the mushrooms, the remaining 1/4 teaspoon salt, & the black pepper >& cook, stirring occasionally, until the mushrooms release their liquid. >Continue to cook until the mushrooms are golden brown & >all the liquid has evaporated, about 6 minutes. >Sprinkle the mushrooms with the flour, stir to blend, & cook for 1 minute. >Add the milk & 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, & cook until very thick & flavorful, about 10 minutes. >Remove from the heat. >Place the tortilla chips in the bottom of a 9 x 13-inch glass casserole >dish. >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 & >allow them to soak up the liquid. >Scatter the chicken over the top of the tortilla layer. >Spread the chopped onions, bell peppers, & jalapeños evenly over >the chicken. >Top with half of the grated cheeses. >Sprinkle with the Southwest Essence, chili powder, & cumin. >Spoon the reserved mushroom mixture evenly over the top of the spices, >then top with the tomatoes & green chiles. >Cover with the remainder of the cheeses. >Bake uncovered for 40 to 45 minutes, or >until the cheese is bubbly & the casserole is heated through. Let sit >for 5 minutes before serving. > >Makes 8 to 10 servings >Tip: This casserole may be prepared in advance >& frozen until ready to use-simply allow it >to thaw 1 day in the refrigerator & >come to room temperature before baking. > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
