South by Southwest Chicken Casserole | Feat. Tango Spice Co.

It’s definitely casserole weather outside: cold and wet. We’re cooking up a casserole designed to use up some sweet onions with a decidedly southwest flair. Originally I used Tango Spice Co.’s Twist & Shout spice blend for this casserole, but it’s no longer available, so we’ve created our own version which is listed below. Tango Spice Co. has several delectable spice rubs and blends which you can find here: https://tangospice.com/

South by Southwest Chicken Casserole

1 pound, 452g, diced chicken breast, or your favorite chicken meat
1 large onion, diced rough
1 tablespoon Mexican spice blend, or Our “Twist-n-Shout” spice rub**
Salt and pepper, to taste
1 tablespoon Smoked paprika
2 pounds, 900g, frozen hash brown potatoes
1 pound, 452g, southwest blend frozen veges, or a mix of red and green bell pepper, corn, onion and black beans
2 cups, 457ml, cold whole milk
2 tablespoons. 30g, butter
2 tablespoons, 18g, flour
salt and white pepper
1 pound, 452g, sharp cheddar cheese, shredded or a blend of your favorite cheeses

Preheat oven to 350°F, 180°C, gas mark 4. Sauté chicken in a few tablespoons vegetable or canola oil until mostly cooked. Season with salt, smoked paprika and the Mexican spice blend. Add onions and sauté until onions are tender and fragrant. Turn heat to low to allow onions to begin to caramelize while you prepare the béchamel.

In a medium saucepan, melt the butter. Sprinkle the flour in and whisk until the roux bubbles evenly over the bottom of the pan. Add in the cold milk, all at once, and whisk continuously until mixture bubbles and thickens. Whisk in 4 ounces of the shredded cheese until melted and smooth.

Layer ingredients in order in the bottom of a well greased casserole or 9 x 13 inch baking dish: frozen potatoes seasoned with about a teaspoon of salt, the chicken and onion mixture, the frozen vegetable mixture, the cheesey béchamel sauce and top with the remaining shredded cheese. Bake casserole, uncovered for 1 hour. Remove casserole from the oven and let sit for 15 minutes before serving. Refrigerate leftovers. This casserole tastes better the second day.

**Our “Twist-n-Shout” spice blend

2 tablespoons toasted sesame seeds
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chipotle powder
1 tablespoon ground cumin
½ tablespoon black pepper
½ tablespoon ground coriander
½ tablespoon dried oregano
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cinnamon

Mix all ingredients in an airtight jar. Add a half teaspoon of salt if desired.

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