Chicken Chili Casserole Recipe

Name: Chicken Chili Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1/2 cup onion, finely chopped; 1 garlic clove, minced; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon oregano; 3 tablespoons cornmeal; 2 1/2 cups chicken broth; 1 cup tomato sauce; 4 cups cooked chicken (chopped or shredded); 2 cups corn kernels; 15 1/2 ounces can black beans, rinsed and drained (or try kidney beans); 1 1/2 teaspoons salt; 1/2 teaspoon fresh ground black pepper; 3 cups tortilla chips (6-8 ounces); 1 1/2 cups mild cheddar cheese, finely shredded; 1/2 cup monterey jack cheese, finely shredded

Servings: persons

1/4 cup vegetable oil
1/2 cup onion, finely chopped
1 garlic clove, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
3 tablespoons cornmeal
2 1/2 cups chicken broth
1 cup tomato sauce
4 cups cooked chicken (chopped or shredded)
2 cups corn kernels
15 1/2 ounces can black beans, rinsed and drained (or try kidney beans)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
3 cups tortilla chips (6-8 ounces)
1 1/2 cups mild cheddar cheese, finely shredded
1/2 cup monterey jack cheese, finely shredded

1
In large stockpot or Dutch oven, heat the oil over medium heat.
2
Add the onion, garlic, chili powder, cumin and oregano.
3
Saute for 3 minutes, or until the garlic is fragrant.
4
Add the cornmeal, stirring for about 2 minutes.
5
Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.
6
Add the chicken, corn, beans, salt and pepper.
7
Simmer, uncovered, for 30 minutes.
8
Stir frequently to prevent sticking.
9
Lightly coat a 9x13-inch baking dish with enough tortilla chips to cover the bottom.
10
Spoon the chili over the chips and sprinkle with cheeses.
11
If making ahead, let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.
12
The day before serving, move the chili to the refrigerator and let thaw overnight.
13
When ready to serve, preheat the oven to 350 degrees F.
14
Let the chili sit at room temperature for 30 minutes.
15
Bake the chili, covered, for 20 minutes.
16
Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling.
17
Serve immediately.

1325

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1/2 cup onion, finely chopped, 1 garlic clove, minced, 1 teaspoon chili powder, and more.

Yes, Chicken Chili Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chili Casserole

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