For a vegetarian option, omit the chicken and double the amount of white beans. Feel free to experiment with different types of beans, such as cannellini or Great Northern beans. Add a dollop of sour cream or Greek yogurt for extra richness and tang. If you don't have an oven-safe skillet, you can transfer the chili mixture to a greased baking dish before topping with the cornbread batter. Spice level can be adjusted by increasing or decreasing the amount of chili powder and cayenne pepper.
White Chicken Chili Casserole
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING6 People
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VIEWS48
Embark on a culinary adventure with this White Chicken Chili Casserole, a symphony of savory flavors and comforting textures. Tender chicken, creamy white beans, and a medley of aromatic spices meld harmoniously beneath a golden, perfectly-baked cornbread crust. This is weeknight comfort food elevated to gourmet status.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol139 mg
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Fiber5 g
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Protein27 g
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Saturated Fat11 g
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Sodium1414 mg
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Sugar6 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Gather all ingredients. (5 minutes)
02
StepIn a 12-inch oven-safe deep skillet, melt the butter over medium heat. (2 minutes)
03
StepAdd the chopped onion and bell pepper to the skillet and cook for 3 to 4 minutes, or until the onions become translucent. (4 minutes)
04
StepAdd the minced garlic and cook for an additional minute, allowing its fragrance to infuse the vegetables. (1 minute)
05
StepReduce the heat to medium. Incorporate the shredded chicken, white beans, chili powder, cumin, oregano, salt, pepper, and cayenne pepper (if using). Cook and stir until the mixture is heated through, approximately 1 minute. (1 minute)
06
StepStir in the green chilis, cream of chicken soup, and 2/3 cup of milk. Add the cream cheese cubes and cook, stirring continuously, until the cheese is fully melted and the mixture is smooth, about 2 minutes. Remove from heat and set aside. (2 minutes)
07
StepIn a separate medium bowl, combine the cornbread mix, the remaining 2/3 cup of milk, the beaten egg, and the chopped jalapeno (if using). Mix until just combined. (3 minutes)
08
StepPour the cornbread batter evenly over the chicken chili mixture in the skillet. Use the back of a spoon to gently spread the batter to cover the entire surface. (2 minutes)
09
StepBake in the preheated oven for 25 to 30 minutes, or until the cornbread is fully cooked and a toothpick inserted into the center comes out clean. The casserole should be bubbling around the edges and the cornbread golden brown. (30 minutes)
10
StepRemove from the oven and let cool slightly before serving. Garnish with fresh cilantro and lime wedges for a burst of freshness. (5 minutes)
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Gerda Cremin
Jun 30, 2025This recipe is a lifesaver on busy weeknights! My family loves it!
Keyon Kirlin
Jun 28, 2025The cornbread topping is the perfect complement to the creamy chili.
Serenity Hyatt
May 28, 2025I added a can of corn, and it was a hit!
Raheem Witting
Mar 25, 2025My kids are picky eaters, but they all loved this casserole!
Wilma Gutkowski
Feb 13, 2025Next time, I'll add some shredded cheese on top for extra flavor.
Sharon Yundt
Feb 6, 2025I didn't have cream cheese, so I used sour cream instead. It was still delicious!
Delores Jakubowski
Dec 13, 2024Be careful not to overbake the cornbread, or it will be dry.