White Chicken Chili Casserole
For busy weeknights, this one-pan white chicken chili casserole is an excellent choice. If you prefer, you can replace the chicken with the meat of your preference, or for a vegetarian alternative, simply double the beans.
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 1 cup chopped bell pepper
- 2 garlic cloves, minced
- 2 cups shredded cooked chicken
- 1 (15 1/2 ounce) can white beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper, optional
- 1 (4 1/2 ounce) can of green chilis, undrained
- 1 (10 1/2 ounce) can of condensed cream of chicken soup
- 1 1/3 cups milk, divided
- 4 ounces cream cheese, cut into cubes
- 1 (15 ounce) package of cornbread
- 1 large egg
- 1 pepper jalapeno, seeded and finely chopped, optional
- Cilantro and lime wedges, for serving
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter over medium heat In a 12 inch oven-going deep skillet.
- Add onion and bell pepper to skillet, cook for 3 to 4 minutes, until onions are translucent.
- Add garlic, cook for 1 minute.
- Reduce heat down to medium. Add chicken, beans, chili powder, cumin, salt pepper and and cayenne pepper, if using. Cook and stir until heated through, about 1 minute.
- Stir in green chilis, chicken soup, 2/3 cup of the milk, and cream cheese. Cook and stir until cheese is melted, about 2 minutes. Remove from heat and set aside.
- Combine cornbread mix, the remaining 2/3 cup of milk, egg, and jalapeno, if using in a medium bowl.
- Pour cornbread batter over chicken chili mixture in skillet. Using the back of a spoon, spread cornbread mixture evenly over chicken mixture.
- Bake until cornbread is fully cooked (a toothpick comes out clean) and the casserole is bubbling around the edges, 25 to 30 minutes.
- Serve with cilantro and lime wedges
Notes
Select a skillet that is at least 2 1/2 inches deep when preparing this recipe.
- Two (8.5-ounce) packages of cornbread could be substituted for one (15-ounce) package. Follow package directions to make the batter and pour evenly over the chicken chili mixture. Bake as directed, until toothpick tests clean. If you use this method the cornbread layer will be thicker than the original recipe.
- You can omit the chicken and double the beans for a vegetarian entree, according to Kathryn
- Optional toppings include hot honey, avocado, sour cream, and/or salsa or fresh pico de gallo.
Nutrition
Calories: 580kcalCarbohydrates: 59gProtein: 27gFat: 26gSaturated Fat: 11gCholesterol: 139mgSodium: 1415mgPotassium: 829mgFiber: 5gSugar: 6gVitamin C: 88mgCalcium: 350mgIron: 6mg
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