Chicken Mole Casserole

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This faux mole is made from ingredients that you probably already have in your pantry. Slideshow:  More Casserole Recipes 

By
Ian Knauer
Ian Knauer

Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows Diary of a Foodie and Adventures with Ruth. Knauer went on to create and host his own PBS series, The Farm with Ian Knauer.

Food & Wine's Editorial Guidelines
Published on November 23, 2015
Chicken Mole Casserole
Photo: © Ian Knauer
Active Time:
25 mins
Total Time:
35 mins
Yield:
4 to 6
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 1 small onion

  • 2 garlic cloves, finely chopped

  • Kosher salt

  • Freshly ground black pepper

  • 3 cups shredded chicken (from a rotisserie chicken)

  • 1/2 cup peanut butter

  • 1/3 cup soy sauce

  • 2 tablespoons cocoa powder

  • 1 tablespoon chili powder

  • 2 cups shredded cheddar cheese

  • 1/2 cup crumbled tortilla chips

Directions

  1. Preheat the oven to 350°F.

  2. In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in the chicken, peanut butter, soy sauce, cocoa powder and chili powder, and bring to a simmer.

  3. Season the filling with salt and pepper to taste. Transfer the filling to a 3-quart casserole dish and sprinkle the cheese and tortilla chips over top.

  4. Bake the casserole until the cheese is melted, about 10 minutes. Serve.

Originally appeared: September 2014

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