If you love chili and casseroles, then you're in for a treat! Our White Chicken Chili Casserole is a hearty and creamy dish that's perfect for family dinners or potlucks. It's a crowd-pleaser that's sure to become a staple in your home. Let's get cooking!
Ingredients List
For the Chicken
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
For the White Chili Sauce
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) diced green chilies
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp chili powder
- ½ tsp paprika
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Pepper Jack cheese
For the Casserole
- 1 cup frozen corn
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Tortilla chips (optional, for topping)
Step-by-Step Instructions
1. Preparing the Chicken
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken breasts and cook for about 5-7 minutes on each side, or until the chicken is fully cooked.
- Remove the chicken from the skillet and allow it to cool slightly before shredding it with two forks.
2. Making the White Chili Sauce
- In the same skillet, add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the cumin, oregano, chili powder, and paprika, and cook for 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the white beans and diced green chilies, stirring well to combine.
- Stir in the heavy cream and bring the mixture to a gentle simmer.
- Gradually add the shredded Monterey Jack and Pepper Jack cheeses, stirring continuously until the cheese is melted and the sauce is smooth.
3. Assembling the Casserole
- In a large casserole dish, spread a thin layer of the white chili sauce on the bottom.
- Add a layer of shredded chicken over the sauce.
- Sprinkle the corn evenly over the chicken.
- Pour the remaining white chili sauce over the top, spreading it out evenly.
- Add dollops of sour cream on top of the sauce.
4. Baking and Serving
- Cover the casserole dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the casserole is bubbly and golden on top.
- Garnish with chopped cilantro and crushed tortilla chips, if desired.
- Serve hot and enjoy!
Healthier Options and Substitutions
- Chicken: Substitute with turkey or lean ground chicken for a lighter option.
- Heavy Cream: Use Greek yogurt or an unsweetened plant-based cream to reduce calories and fat.
- Cheese: Opt for lower-fat cheese options or use nutritional yeast for a dairy-free version.
- Corn: Replace with diced zucchini for a low-carb alternative.
- Sour Cream: Use a light sour cream or omit it altogether to save on calories.
Storage and Reheating Tips
- Storage: Allow the casserole to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
- Reheating: Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish, cover with foil, and heat for about 15-20 minutes, or until warmed through. Alternatively, you can reheat individual servings in the microwave for 2-3 minutes.
Conclusion
Our White Chicken Chili Casserole is a flavorful and comforting dish that's perfect for any occasion. It's easy to make, versatile, and sure to impress your family and friends. Give it a try and share your experience with us! Happy cooking!
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