White Chicken Chili Casserole Recipe :- This white chicken chili casserole made in one skillet is ideal for midweek meals. You may replace the chicken with any type of meat, or you can just double the beans if you’re a vegetarian.
White Chicken Chili Casserole Recipe
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
ALSO SEE
Directions
Compile every component. Set the oven’s temperature to 400°F, or 200°C.
Melt butter over a medium heat source. In a 12-inch deep skillet that can be baked.
Cook the onion and bell pepper in the skillet for three to four minutes, or until the onions become transparent.
Add the garlic and heat for one minute.
Add the cream cheese, green chilis, chicken soup, and two thirds cup of milk and stir. Simmer and stir for two minutes or until cheese is melted. Take off the heat and place aside.
In a medium bowl, stir together cornbread mix, remaining 2/3 cup milk, egg, and jalapeño, if desired.
Over the chicken chili mixture in the skillet, pour the cornbread batter. Evenly distribute cornmeal mixture over chicken mixture using spoon’s back.
Bake for 25 to 30 minutes, or until the cornbread is done (a toothpick inserted into the center comes out clean) and the casserole is bubbling around the edges.
Accompany with lime wedges and cilantro.
Nutrition Facts
- Saturated Fat 11g 54%
- Cholesterol 139mg 46%
- Sodium 1415mg 62%
- Total Carbohydrate 59g 22%
- Dietary Fiber 5g 17%
- Total Sugars 6g
- Protein 27g 54%
- Vitamin C 88mg 98%
- Calcium 350mg 27%
- Iron 6mg 34%
- Potassium 829mg 18%
Tips
We created this recipe in our test kitchen. Take a look at some advice from culinary professionals that could simplify the cooking process:
One package (15 ounces) of cornbread could be replaced with two (8.5 ounce) packets. To create the batter, follow the instructions on the package, then evenly pour it over the chicken chili mixture. As instructed, bake until a toothpick comes out clean. The cornbread layer will be thicker with this method than it was in the original recipe.
Kathryn suggests making an entree that is vegetarian by doubling the beans and omitting the chicken.
Hot honey, avocado, sour cream, salsa, and/or fresh pico de gallo are optional toppings.