This one pan white chicken chili casserole is perfect for weeknights. You can sub the chicken for meat of your choice or for a vegetarian option just double the beans.
Ingredients
2 tablespoons butter
1 small onion, chopped
1 cup chopped bell pepper
2 garlic cloves, minced
2 cups shredded cooked chicken
1 (15 1/2 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 1/2 ounce) can of green chilis, undrained
1 (10 1/2 ounce) can of condensed cream of chicken soup
1 1/3 cups milk, divided
4 ounces cream cheese, cut into cubes
1 (15 ounce) package of cornbread
1 large egg
1 pepper jalapeno, seeded and finely chopped, optional
Cilantro and lime wedges, for serving
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