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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Servings: 8 serving
Calories: 366kcal
Equipment
- 9x13 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.
Nutrition
Calories: 366kcal | Carbohydrates: 40g | Protein: 27g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 654mg | Potassium: 753mg | Fiber: 5g | Sugar: 3g | Vitamin A: 577IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 4mg
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