Delicious Chili Chicken Casserole (Print version)
A cozy chili chicken casserole with tender shredded chicken, beans, corn, green chiles, sour cream, and bubbling cheddar.
# Ingredients:
For the casserole
01 -
4 cups (about 560 g) cooked shredded chicken
02 -
1 can (15 oz or 425 g) black beans, drained and rinsed
03 -
1 can (15 oz or 425 g) corn kernels, drained
04 -
1 can (10 oz or 283 g) diced tomatoes with green chiles, undrained
05 -
1/2 cup (75 g) diced bell pepper
06 -
1/2 cup (75 g) diced red onion
07 -
2 teaspoons chili powder
08 -
1 teaspoon ground cumin
09 -
1/2 teaspoon garlic powder
10 -
1 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
2 cups (225 g) shredded cheddar cheese, divided
13 -
2 cups (480 g) sour cream, divided
For serving
14 -
Chopped fresh cilantro, optional
15 -
Diced avocado, optional
16 -
Lime wedges, optional
17 -
Extra sour cream, optional
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
02 -
In a large bowl, combine the shredded chicken, black beans, corn, tomatoes with green chiles, bell pepper, red onion, chili powder, cumin, garlic powder, salt, and pepper.
03 -
Spread half of the chicken mixture in the prepared dish. Sprinkle with 1 cup cheddar, then spoon 1 cup sour cream over the top in small dollops.
04 -
Add the remaining chicken mixture. Top with the remaining sour cream and cheddar, spreading gently so the cheese stays mostly on top.
05 -
Bake uncovered for 30-35 minutes, until the casserole is hot around the edges and the cheese is melted with light golden spots.
06 -
Let the casserole rest for 8-10 minutes before serving. Add cilantro, avocado, lime, or extra sour cream if you like.
# Good to know:
01 -
Use cooked chicken that is still moist for the best texture.
02 -
Letting the casserole rest helps the creamy layers set before serving.
03 -
Add diced jalapeno or pepper jack cheese for more heat.