White Chicken Chili Casserole recipe
Warm, comforting, and packed with flavor, this White Chicken Chili Casserole is a weeknight winner. With tender chicken, creamy beans, and a hint of spice, it’s a satisfying meal all in one dish. Perfect for cozying up on chilly evenings.
This versatile recipe allows you to swap chicken for your preferred protein or make it vegetarian by doubling the beans. The cornbread topping adds a delightful contrast, creating a golden crust that pairs perfectly with the rich chili below.
Serve it straight from the oven with a sprinkle of fresh cilantro and a squeeze of lime. This casserole delivers on flavor and convenience, making it a go-to for busy nights.
White Chicken Chili Casserole Ingredients
Key Ingredients for a Flavorful Casserole
- Butter: A rich base that enhances the overall flavor, making the vegetables and spices meld beautifully.
- Onion & Bell Pepper: These aromatics add a sweet, earthy depth, creating a balanced foundation for the dish.
- Shredded Chicken: Tender protein that soaks up the spices, offering a hearty bite in every spoonful.
- White Beans: Creamy and mild, they add substance, creating a satisfying texture that complements the tender chicken.
- Green Chilis: A subtle heat that weaves through the dish, giving it a mild kick without overwhelming the flavors.
- Cream Cheese: The secret to a velvety, smooth chili base, bringing a luscious, creamy richness.
- Cornbread Mix: Creates a golden, slightly sweet crust, providing a delightful contrast to the savory chili beneath.
White Chicken Chili Casserole: Recipe Tips, Serving Suggestions, and FAQ
Recipe Tips
- Pre-cook and Shred the Chicken for Time-Saving: Use pre-cooked rotisserie chicken or boil chicken breasts ahead of time and shred them. This step significantly reduces prep time and ensures tender, well-seasoned chicken throughout the casserole. If using a rotisserie chicken, remove the skin and shred the meat before adding it to the skillet. You can even prepare the chicken up to two days in advance and store it in the refrigerator until ready to use. This time-saving tip makes the recipe perfect for busy weeknights when you need to get dinner on the table quickly.
- Customize the Heat Level: Adjust the heat of this dish by varying the amount of cayenne pepper and jalapeño. If you love spice, feel free to add a whole jalapeño and keep the seeds in for an extra kick. On the other hand, if you prefer a milder dish, omit the cayenne and use a milder pepper or skip the jalapeño altogether. This makes the casserole more family-friendly and ensures that it’s not too spicy for those with sensitive palates, making it a crowd-pleaser for any occasion.
- Achieving a Perfect Cornbread Topping: To ensure your cornbread topping bakes evenly, use a large skillet or oven-safe pan, spreading the batter evenly over the chicken mixture. This prevents any part of the topping from being too thick or undercooked. For added flavor, fold in a bit of shredded cheese into the cornbread batter before spreading it on top. This creates a slightly cheesy layer that pairs beautifully with the creamy chili beneath. Let the casserole rest for about 5 minutes after baking—this helps the cornbread set, making it easier to serve.
What to Serve with White Chicken Chili Casserole
- Simple Green Salad: A fresh, crisp green salad with a light vinaigrette balances the richness of the casserole. Use mixed greens, cherry tomatoes, and a tangy lemon dressing. The acidity from the vinaigrette cuts through the creamy chili, offering a refreshing contrast that complements each bite.
- Mexican Rice: Serve this casserole alongside a side of fluffy Mexican rice. The rice absorbs the extra chili juices and pairs well with the spices in the dish. A hint of lime and cilantro in the rice enhances the zesty flavors of the casserole, making it a perfect match for a hearty meal.
- Sautéed Vegetables: Lightly sautéed zucchini, bell peppers, or even a medley of your favorite vegetables can be a great side to this casserole. The veggies add a touch of freshness and additional nutrients, while their mild flavor profile allows the casserole’s robust taste to shine through.
FAQ
1. Can I make this casserole ahead of time?
Yes, you can prepare the chili mixture up to a day in advance. Store it in an airtight container in the refrigerator. When ready to bake, add the cornbread batter on top and bake as directed. This makes it an ideal option for meal prep.
2. What can I use as a substitute for cream of chicken soup?
If you prefer a homemade version, combine equal parts of milk and chicken broth with a bit of flour or cornstarch for thickening. You can also use a can of cream of mushroom soup or cream of celery soup as a substitute, though it will slightly alter the flavor.
3. How do I store leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the whole dish in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes.
4. Can I make this casserole vegetarian?
Absolutely! To make this casserole vegetarian, simply double the quantity of white beans and omit the chicken. You can also add extra vegetables like zucchini or mushrooms for a heartier texture. Use vegetable broth instead of chicken broth if you make your own sauce.
White Chicken Chili Casserole
Ingredients
- 2 tablespoons butter
- 1 small onion finely chopped
- 1 cup bell pepper diced
- 2 garlic cloves minced
- 2 cups shredded cooked chicken
- 1 15 1/2 ounce can of white beans, rinsed and drained
- 1 4 1/2 ounce can of green chilis, undrained
- 1 10 1/2 ounce can of condensed cream of chicken soup
- 4 ounces cream cheese cubed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 1 1/3 cups milk divided
- 1 15 ounce package of cornbread mix
- 1 large egg
- 1 jalapeño pepper seeded and finely chopped (optional)
- Cilantro and lime wedges for serving
Instructions
- Assemble all ingredients. Preheat your oven to 400°F (200°C).
- In a 12-inch ovenproof deep skillet, melt the butter over medium heat.
- Add the chopped onion and diced bell pepper to the skillet. Sauté for 3-4 minutes, or until the onions become translucent.
- Incorporate the minced garlic and cook for an additional 1 minute until fragrant.
- Lower the heat to medium. Stir in the shredded chicken, white beans, chili powder, cumin, crushed oregano, salt, black pepper, and cayenne pepper, if desired. Stir well until everything is heated through, approximately 1 minute.
- Blend in the green chilis, condensed cream of chicken soup, 2/3 cup of the milk, and cream cheese. Stir continuously until the cream cheese melts and combines smoothly, about 2 minutes. Remove from heat.
- In a separate medium bowl, mix the cornbread mix, the remaining 2/3 cup of milk, egg, and optional chopped jalapeño until combined.
- Pour the cornbread batter evenly over the chicken chili mixture in the skillet, using a spoon to smooth out the surface.
- Place the skillet in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out clean, with the casserole bubbling around the edges.
- Serve hot, garnished with fresh cilantro and lime wedges for a burst of flavor.
