White Chicken Chili Casserole
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 1 cup bell pepper
- 2 cloves garlic, minced
- 2 cups cooked chicken
- 1 (15.5 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 (4.5 ounce) can green chilis, undrained
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 1⁄3 cups milk, divided
- 4 ounces cream cheese, cut into cubes
- 1 (15 ounce) package cornbread
- 1 large egg
- 1 medium jalapeno pepper, seeded and finely chopped (Optional)
- cilantro and lime wedges, for serving
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Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter over medium heat in a 12 inch oven-safe deep skillet.
- Add onion and bell pepper to skillet, cook for 3 to 4 minutes, until onions are translucent.
- Add garlic, cook for 1 minute.
- Reduce heat down to medium. Add chicken, beans, chili powder, cumin, salt pepper and and cayenne pepper, if using. Cook and stir until heated through, about 1 minute.
- Stir in green chilis, chicken soup, 2/3 cup of the milk, and cream cheese. Cook and stir until cheese is melted, about 2 minutes. Remove from heat and set aside.
- Combine cornbread mix, the remaining 2/3 cup of milk, egg, and jalapeno, if using in a medium bowl.
- Pour cornbread batter over chicken chili mixture in skillet. Using the back of a spoon, spread cornbread mixture evenly over chicken mixture.
- Bake until cornbread is fully cooked (a toothpick comes out clean) and the casserole is bubbling around the edges, 25 to 30 minutes.
- Serve with cilantro and lime wedges.
Source
Original recipe: View Original