I decided to cook for Thomas tonight since he always cooks for me. Also, he stayed in the office longer than he should of since snow in Atlanta = long drive home. Thomas is a big fan of me making casserole dishes as it reminds him of his childhood and I thought chicken casserole should hit the spot.

Chicken Casserole

2 lbs skinless, boneless chicken breast

2 cups chicken stock

1/2 cup white wine

2 garlic cloves, smashed

3 tablespoons dried cilantro

1 tablespoon fresh lime juice

1 teaspoon black peppercorns

1 teaspoon salt

1 teaspoon oregano

2 bay leaves

6 tablespoons unsalted butter

1 pound white button mushrooms, quartered

4 tablespoons all-purpose flour

1 1/2 cup whole milk

12 cups tortilla chips

1 cup green bell pepper, chopped

2 jalapeno pepper, chopped

8oz Pepper Jack cheese, grated

8oz cheddar cheese, grated

2 teaspoons chili powder

15oz can diced tomatoes

4oz cacn diced green chiles

1 package of taco seasoning

Combine the  chicken stock, wine, cilantro, lime juice, garlic, peppercorns, pinch of salt, oregano, and bay leaves in a medium pot and bring to a boil.

Add chicken and reduce the heat to a simmer and cook uncovered, for 10 minutes.

Remove from the heat and allow the chicken to cool for 40 minutes. Remove the chicken from the cooking liquid and shred the chicken on a plate.

Strain the liquid and reserve.

Preheat the oven to 350. Heat the butter in a large skillet over high heat until it starts to foam. Add the mushrooms, salt and pepper and cook.

Continue to cook until the mushrooms are golden brown and all the liquid has evaporated. Sprinkle the mushrooms with the flour, stir to blend. Add the milk and stir, scraping up the bottom of the pan.

Cook until sauce thickens. Add 1 1/2 cup of reserved chicken cooking liquid, stir, and cook until VERY thick.

Remove sauce from heat.

Place the tortilla chips in the bottom of a 9×13 glass casserole dish. Crush the chips with your hands so they form a thin layer on the bottom.

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, bell peppers, and jalapenos evenly over the chicken.

Top with half of the grated cheese.

Sprinkle taco seasoning.

Spoon the reserved mushroom mixture evenly over the top.

Top with the tomatoes and green chiles.

Cover with the remainder of the cheeses.

Bake uncovered for 4o minutes. Let stand for 5 minutes before you serve. Here is the finished dish plated:

Here is the close-up:

Happy Cooking!