This white chicken chili casserole combines all the creamy, comforting flavors of classic white chicken chili in an easy baked casserole. Made with tender chicken, green chiles, beans, cheese, and a rich creamy sauce it’s a hearty family dinner that’s perfect for busy weeknights and guaranteed to satisfy comfort food cravings.

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

White chicken chili casserole takes the classic soup and turns it into a delicious casserole that's easy to make and just as tasty.

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Course: Main Course

Cuisine: American

Keyword: White Chicken Chili Casserole

Prep Time: 30

Cook Time: 1 15

Total Time: 1 45

Servings: serving

Calories: 366kcal

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
2 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.