Delicious Chicken Casserole Recipe

This delicious chicken casserole has an under base of tortilla chips and has a Mexican type of flair to it.


2 lbs boneless skinless chicken breasts
2 1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro
1 1/2 Tablespoons fresh lime juice
2 cloves garlic, smashed
5 peppercorns
1 1/4 teaspoons salt
1/4 teaspoon dried oregano
2 bay leaves

6 Tablespoons butter
1 lb white whole mushroom, wiped clean and stems trimmed,quartered
1 pinch fresh ground black pepper
4 Tablespoons all purpose flour
1 1/2 cups whole milk

12 cups tortilla chips
2 cups finely chopped onions
1 cup finely chopped red bell pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup chopped drained canned tomato pieces
1(4 ounce) cans diced green chilies, drained
10 ounces grated cheddar cheese

A handful of freshly chopped cilantro for garnish.



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 cut into chunks.

Reserve the chicken.

Strain the cooking liquid and reserve.


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.


Preheat the oven to 350 degrees F.

Place the tortilla chips in the bottom of a 9 x 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, red bell peppers, evenly over the chicken.

Top with half of the grated cheeses.

Sprinkle with the 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 cheese.

Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through.

Garnish with freshly chopped cilantro.