White chicken chili casserole takes the classic soup and turns it into a delicious casserole that’s easy to make and just as tasty.
Recipe Highlights
- Super popular soup now made into a casserole that works year round.
- Easy enough to prepare during a weekday.
- Topped with crunchy tortilla chips to experience a ton of different texture in the casserole.
Ingredients needed
- Cooked shredded chicken or rotisserie chicken
- Cream of chicken
- Sour cream
- Chicken broth
- White beans
- Onion
- Green chilies
- White rice
- Tortilla chips
- Cilantro (optional)
Important tips
- The rice is cooked in the casserole. If you choose to cook the rice separate you’ll need to reduce the amount of chicken broth used in the recipe.
- If you are using rotisserie chicken for the recipe, add the spices and seasonings minus the salt. Then, adjust salt to taste.
Storing the recipe
If there are leftovers or you think there will be leftovers, avoid adding the tortilla chips directly to the casserole to prevent soggy chips later when you go to reheat the recipe. The casserole will be perfectly fine when stored in the fridge for 3-4 days later.
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White Chicken Chili Casserole
Equipment
- 9×13 baking pan
Ingredients
Chicken
- 1.5 pound chicken breast (shredded chicken)
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- salt to taste
Filling
- 10 ounce cream of chicken
- 1 cup sour cream
- 2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- salt & pepper to taste
- 1.75 cup chicken broth
- 15 ounce white beans
- 1 medium yellow onion (diced)
- 8 ounce green chilies (drained & rinsed)
- 1 cup white rice (dry)
Topping
- tortilla chips, crumbled
- chopped cilantro
Instructions
- Preheat the oven to 350℉.
- In a bowl, combine the cream of chicken, sour cream and all the seasonings for the filling. Then, slowly whisk in the chicken broth until smooth and free of lumps. Taste for salt and pepper.
- Season the shredded chicken with the seasonings listed and taste, adjust to liking.
- Add the chicken, beans, onion, green chilies and the uncooked rice into the baking dish. Pour the seasoned filling on top then mix everything together. Cover the baking dish then place in the oven and allow to bake for an hour and 15 minutes.
- Once the time is up remove the pan from the oven. Carefully remove the lid or foil, there will be steam and give the casserole a stir. Then allow it to sit for about 15 minutes to cool down.
- Before serving, spread the crumbled tortilla chips then sprinkle the cilantro over the top and enjoy.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.