A hearty, wholesome Casserole for a cold Colorado night!
Giddy up. Hold on. You are in for quick meal that any cowboy would love! Colorado Cowboy Casserole is on the table…
Good free range chicken, hearty vegetables, and melted gooey cheese on top make this an awesome meal. It is a comfort food with a taste that is oh so delicious! Just watch it disappear!
Still a lot of cowboys who ride the range here in Colorado, and I had them in mind when puttin’ together this recipe! Can you imagine this casserole over a fire in a cast iron skillet out on the range or way up in the Colorado Rockies? Oh I can! Maybe next time I go camping I will try it in the great outdoors… AND add another skillet over that fire – to cook up some crispy crusted jalapeno cornbread for the side!
Home… Home on the Range
I really am all about soups, stews, chilis and casseroles for the winter time. It must be the cool nights here in Denver that speak to me. Whatever it is, this sure was a winner while watching the snow come down.
What is in this amazing Colorado Cowboy Casserole?
- free range shredded chicken breast
- corn
- sour cream
- cream of chicken soup
- tomatoes and green chiles
- red bell pepper
- black olives
- cilantro
- jalapeno
- garlic
- mi rancho organic taco sliders
- cheddar cheese
- onions
- spices
If you are looking for something substantial, hearty, wholesome and delicious, here it is! AND… if you are looking for some other Wholesome Dish casseroles – check these out!
Chicken Quinoa Southwest Casserole
Some mighty fine grub…
Enjoy!
Teri~
- Serves: 6
- Serving size: 1
- Calories: 568
- Fat: 24
- Saturated fat: 8
- Unsaturated fat: 6
- Trans fat: 0
- Carbohydrates: 71
- Sugar: 5
- Sodium: 956
- Fiber: 5
- Protein: 23
- Cholesterol: 54
- 2 free range chicken breast, cooked and shredded
- ½ cup onions, chopped
- 1 cup fresh or frozen corn
- 1 cup sweet red bell pepper, chopped
- 2 cloves garlic, minced
- ½ cup sour cream
- 1 -10½ oz can cream of chicken soup
- 1 - 10 oz can tomatoes and green chiles
- 1 - 4 oz can and green chiles
- ½ cup black olives
- 2 tbsp cilantro, coarsely chopped
- ½ jalapeno, chopped
- salt and pepper to taste
- ½ tsp smoked paprika
- ½ tsp cumin
- 1 package Mi Rancho corn tortilla taco sliders, ripped into fourths.
- spritz of butter cooking spray
- Pre-heat oven to 350 degrees.
- In a medium saucepan, melt ghee/butter and add onions, corn and bell peppers. Cook until onion is transparent.
- Add garlic and cook 1 minute more.
- In a large bowl, add cooked shredded chicken, sour cream, cream of chicken soup, tomatoes and green chiles, green chiles, black olives, cilantro, jalapeno, salt and pepper, cumin and paprika.
- Grease an 8 x 8 casserole with butter and spread ⅓ of the corn tortillas on the bottom.
- Add ½ of the chicken mixture, and ½ of the cheese. Repeat the process.
- Put the last ⅓ of tortilla chips on top of the chicken and cheese.
- Spritz tortillas with butter spray.
- Bake at 350 degrees for 20-30 minutes or until cheese is golden brown.
- Enjoy!