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White Chicken Chili Casserole

This one-pan White Chicken Chili Casserole is ideal for weeknight dinners. Easily adapt the recipe by swapping out the chicken for another protein, or create a vegetarian version by doubling the quantity of beans.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 6

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.
Keyword White Chicken Chili Casserole