CHICKEN CHILI CASSEROLE
This chili casserole can be made up to a month ahead and frozen until you are ready to serve. It is packed with black beans, corn and chicken. Recipe is from the cookbook, "You've Got it Made," by Diane Phillips.
Provided by CookingONTheSide
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In large stockpot or Dutch oven, heat the oil over medium heat.
- Add the onion, garlic, chili powder, cumin and oregano.
- Saute for 3 minutes, or until the garlic is fragrant.
- Add the cornmeal, stirring for about 2 minutes.
- Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.
- Add the chicken, corn, beans, salt and pepper.
- Simmer, uncovered, for 30 minutes.
- Stir frequently to prevent sticking.
- Lightly coat a 9x13-inch baking dish with enough tortilla chips to cover the bottom.
- Spoon the chili over the chips and sprinkle with cheeses.
- If making ahead, let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.
- The day before serving, move the chili to the refrigerator and let thaw overnight.
- When ready to serve, preheat the oven to 350 degrees F.
- Let the chili sit at room temperature for 30 minutes.
- Bake the chili, covered, for 20 minutes.
- Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling.
- Serve immediately.
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Abdulbasit Chandio
[email protected]This recipe is an insult to chicken chili casseroles.
Dauda Opeyemi
[email protected]I'm giving this recipe one star because I can't give it zero stars.
Tofik Ahmad
[email protected]This is the worst chicken chili casserole I've ever had.
Muhmmad Arfan
[email protected]I would not recommend this recipe to anyone.
Farah
[email protected]This recipe is a waste of time and ingredients.
Just Bill
[email protected]I followed the recipe exactly, but my casserole didn't turn out looking like the picture.
Md Emon Akon
[email protected]This recipe was a disappointment. The flavors just didn't come together.
Trishawna Dilla
[email protected]I'm not sure what I did wrong, but my casserole turned out dry. I think I might have overcooked the chicken.
carletta stone
[email protected]The casserole was a little too spicy for my taste, but I was able to tone it down by adding a dollop of sour cream.
Nuraan Mengo
[email protected]This recipe is a keeper! I'll definitely be making it again.
niluka reshani
[email protected]I added a can of corn to the casserole, and it gave it a nice sweetness.
Luis Zaldavar
[email protected]I substituted ground turkey for the chicken, and it turned out great.
Ridoy khan Rana
[email protected]This casserole is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Jan Muhammad Lashari
[email protected]I love how easy this recipe is to make. I was able to throw it together in no time.
Saroj B. K
[email protected]I'm not usually a fan of chicken chili, but this recipe changed my mind. It was so flavorful and comforting.
Ivory Corbitt
[email protected]This chicken chili casserole was a hit with my family! The combination of flavors was perfect, and the chicken was cooked to perfection.