Green Chili Chicken Casserole

I was in the mood for something Mexican and under orders to prepare boneless chicken breasts for dinner.  So I improvised.  Turns out, I was making a recipe, sans tortillas and canned soups, that resembles a dish called the King's Ranch Chicken Casserole.  The King Ranch, the oldest contiguously running ranch in the Southwest, is 15,500 acres in central Texas founded in the 1830's.

They ought to try my version.  I don't use canned Campbell soup in this recipe, and so consequently, my version won't have the sodium, carbs or fat grams of their version. I do use a can of Ro-Tel diced tomatoes and green chilies.  This is a wholesome product from Con-Agra that consists of tomatoes, green chilies, salt and seasonings.  Learn about it here.  I also use a "southwest" seasoning created by Emeril Lagasse.  You can pay $4.95 for it or you can make your own.  I have included the recipe, which came from Emeril's first cookbook published in 1996, Louisiana Real & Rustic.

Ingredients

2-3 boneless, skinned chicken breasts (about 1.5 lb)
1 green bell pepper, diced
1 medium yellow onion, diced
1 4.5-oz can mild chopped green chilies (like, Old El Paso)
1 10-oz can Ro-Tel "Original" diced tomatoes and green chilies
1 4- oz can of sliced black olives, drained
3/4 cup cream cheese
1 tbsp ground cumin
1 tbsp dried cilantro
1 tbsp minced garlic
1/2 cup dry white wine
2 cups each shredded sharp cheddar and Monterrey Jack cheeses
3 tbsp olive oil
2 tbsp "Southwest" seasoning (like, Emeril's, or see recipe below)
dash Tabasco Sauce (optional - do a heat taste test first)
nonstick cooking spray (like, Pam)
salt & pepper

The Recipe
In a large skillet that has a tight-fitting lid, heat the olive oil over medium high heat until shimmering, then saute the onion and green bell pepper until the onions begin to caramelize, five to eight minutes. Add the garlic and saute a minute more.

Slice the chicken breasts into large cubes and add to the onions and peppers.  Add the cumin and cilantro.  Saute the chicken for about two minutes until it just just loses its pink color.  Add the wine to the skillet and put on the lid.  Allow the chicken to simmer in the vegetables and wine for five minutes.

Remove the chicken and vegetables with a slotted spoon to a large mixing bowl.  Add just two tablespoons of any remaining liquid to the bowl and discard the rest.

Add the cream cheese, chopped chilies, Ro-Tel, sliced black olives, the Southwest seasoning and dash of Tabasco and stir well to combine.  Season to taste with salt and pepper.

Spray a casserole dish with non-stick cooking spray, and fold in the chicken mixture.  Top with the cheddar and Jack cheeses.

Bake uncovered in a 375-degree oven for 45 minutes.  Serve with salsa and sour cream on top, and tortilla chips on the side, if you like, or spoon it on a warm flour tortilla and eat it like a taco.

Ingredients 

For the Southwest Seasoning

2 tbsp chili powder
2 tbsp paprika
1 tbsp ground coriander
1 tbsp garlic powder
1 tbsp salt
1 tbsp dried oregano
2 tsp ground cumin
1 tsp black pepper
1 tsp crushed red pepper
1 tsp cayenne pepper