Description
An incredibly comforting and flavorful dish that combines the creamy, zesty goodness of white chicken chili with the hearty, satisfying nature of a baked casserole. Perfect for busy weeknights, potlucks, or any time you crave a warm, delicious, and fulfilling dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles, undrained
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (or to taste)
- 4 cups cooked chicken, shredded or diced
- 2 (15-ounce) cans great northern beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can low-sodium chicken broth
- 1 (10.5-ounce) can condensed cream of chicken soup
- 4 ounces cream cheese, softened and cut into cubes
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- Salt and freshly ground black pepper to taste
- Optional toppings: Fresh cilantro, diced avocado, jalapeño slices, a dollop of extra sour cream, tortilla chips.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Stir in the diced green chiles (undrained), ground cumin, dried oregano, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.
- Add the shredded cooked chicken, both cans of rinsed and drained great northern beans, and cannellini beans to the pot. Stir to combine.
- Pour in the low-sodium chicken broth and the condensed cream of chicken soup. Stir well to incorporate everything. Bring the mixture to a gentle simmer.
- Reduce the heat to low. Add the softened cream cheese cubes and stir continuously until the cream cheese has fully melted and the mixture is smooth and creamy.
- Remove the pot from the heat and stir in the sour cream until thoroughly combined. Season generously with salt and freshly ground black pepper to taste.
- Pour the white chicken chili mixture into the prepared 9×13 inch baking dish, spreading it evenly.
- In a small bowl, combine the shredded Monterey Jack cheese and shredded cheddar cheese. Sprinkle the cheese mixture evenly over the top of the chili bake.
- Bake in the preheated oven for 30-35 minutes, or until the top is bubbly and the cheese is melted and lightly golden brown.
- Remove from the oven and let it rest for 5-10 minutes before serving.
- Garnish with your favorite optional toppings and serve hot.
Notes
Ensure cream cheese is softened for a smooth sauce. Do not overbake to maintain creaminess. Can be assembled ahead of time for convenience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Casserole
- Method: Baked
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1/8th of bake
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg