Description
Hearty chili chicken casserole delivers comfort on a plate with layers of spicy, cheesy goodness. Midwestern home cooking shines through this simple, satisfying meal that draws families together around the dinner table.
Ingredients
Scale
Protein:
- 4 cups cooked and shredded chicken
Vegetables and Beans:
- 1 can (15 ounces / 425 grams) black beans, drained and rinsed
- 1 can (15 ounces / 425 grams) corn kernels, drained
- 1 can (10 ounces / 283 grams) diced tomatoes with green chilies
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced red onion
Dairy and Seasonings:
- 2 cups shredded cheddar cheese
- 2 cups sour cream
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Optional Toppings:
- Chopped cilantro
- Diced avocado
- Sour cream
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish with a light grease coating.
- In a spacious mixing bowl, thoroughly combine shredded chicken, black beans, corn, diced tomatoes with green chilies, bell peppers, and red onion until ingredients are evenly distributed.
- Incorporate chili powder, cumin, garlic powder, salt, and pepper into the mixture, stirring to ensure complete seasoning coverage.
- Create the first layer by spreading half of the chicken-vegetable mixture across the bottom of the prepared baking dish, maintaining an even surface.
- Generously sprinkle one cup of cheddar cheese over the initial layer, followed by an even spread of sour cream across the cheese.
- Construct the second layer by carefully distributing the remaining chicken-vegetable mixture over the cheese and sour cream, ensuring complete coverage.
- Crown the casserole with the remaining cup of cheddar cheese, creating a complete top layer.
- Bake in the preheated oven for 30-35 minutes until the cheese transforms into a bubbling, golden-brown surface.
- Remove from the oven and allow the casserole to rest for 3-5 minutes before serving. Enhance individual portions with optional garnishes like fresh cilantro, diced avocado, or an extra dollop of sour cream.
Notes
- Swap chicken for plant-based protein like tofu or tempeh to create a delicious vegetarian version that maintains the dish’s hearty texture and flavor profile.
- Use low-fat cheese and Greek yogurt instead of sour cream to reduce calories while keeping the creamy consistency and tangy taste.
- Enhance meal prep efficiency by cooking chicken and chopping vegetables in advance, allowing quick assembly when you’re ready to bake the casserole.
- Adjust spice levels by increasing or decreasing chili powder and cumin to match personal heat preferences without compromising the overall taste balance.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 45 g
- Cholesterol: 150 mg