Introduction
This one-pan White Chicken Chili Casserole is the perfect weeknight dinner! Quick and easy, it uses simple ingredients like shredded chicken, white beans, and a creamy soup base. Topped with a golden cornbread crust, this casserole will warm you up and keep you satisfied.
Why You’ll Love This Recipe
This dish combines the rich flavors of white chicken chili with the heartiness of cornbread. It’s incredibly versatile—use leftover chicken or rotisserie chicken for convenience. The recipe is simple, requiring just one pan, making cleanup easy. Plus, it’s customizable, so feel free to add extra spice or adjust the seasoning to your liking.
Recipe Origins
White chicken chili casserole is a comforting, creamy dish with roots in Tex-Mex cuisine. It brings together the flavors of traditional chili but swaps out the typical red beans and tomatoes for white beans and green chilies. It’s a perfect family meal that combines the best of chili and casserole dishes.
Nutrition Information
Calories: 578
Fat: 26g
Carbs: 59g
Protein: 27g
Quick Facts
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Difficulty: ⭐⭐⭐
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. Let it cool completely before storing in an airtight container.
- Reheating: Reheat thoroughly in the oven or microwave. Add a little milk to retain the creaminess of the dish.
Serving Suggestions
Serve with a fresh green salad, avocado slices, or a side of crispy tortilla chips for added crunch. For an extra touch, sprinkle shredded cheese over the casserole before serving.
Common Mistakes
- Under-cooking the cornbread: Ensure the cornbread is fully baked before serving by checking with a toothpick.
- Not seasoning enough: Taste the chili mixture before adding the cornbread and adjust the seasoning to your liking.
Recipe Variations
- Vegetarian option: Omit the chicken and double the beans for a hearty vegetarian version.
- Add spice: For more heat, add extra jalapeno or cayenne pepper to the chili mixture.
Frequently Asked Questions
Can I use a different type of beans?
Yes, feel free to swap the white beans for pinto or kidney beans if you prefer.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the day before and bake it when you’re ready to serve.
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 1 cup chopped bell pepper
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken
- 1 (15.5 ounce) can white beans, rinsed and drained
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano, crushed
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 (4.5 ounce) can green chiles, undrained
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 ⅓ cups milk, divided
- 4 ounces cream cheese, cut into cubes
- 1 (15 ounce) package cornbread mix
- 1 large egg
- 1 medium jalapeno pepper, seeded and finely chopped (optional)
- Cilantro and lime wedges, for serving
Instructions
1. Preheat the oven
Preheat the oven to 400°F (200°C). Grease a 12-inch oven-safe skillet.
2. Cook the vegetables
Melt butter over medium heat in the skillet. Add the chopped onion and bell pepper and cook for 3-4 minutes until the onions become translucent.
3. Add garlic and chicken
Add the garlic to the skillet and cook for another minute. Then, reduce the heat and add the chicken, beans, and seasonings (chili powder, cumin, oregano, salt, pepper, and cayenne pepper). Stir to combine and cook for 1 minute.
4. Stir in soups and cream cheese
Stir in the green chiles, cream of chicken soup, 2/3 cup of the milk, and cream cheese. Cook until the cheese melts and the mixture is well combined.
5. Prepare the cornbread mix
In a separate bowl, combine the cornbread mix, the remaining 2/3 cup of milk, the egg, and chopped jalapeno (if using). Mix until smooth.
6. Top with cornbread mixture
Spread the cornbread mixture evenly over the chicken chili mixture in the skillet.
7. Bake
Bake the casserole in the preheated oven for 25-30 minutes or until the cornbread top is golden and a toothpick comes out clean.
8. Serve
Remove from the oven and let it cool for 5 minutes. Serve with cilantro and lime wedges for added flavor.
