How To make Chicken Chili Casserole

White Bean Chicken Chili

White Bean Chicken Chili

2 Tablespoons butter
2 onions, chopped
1 teaspoon minced garlic
4-5 cups cooked cubed chicken breasts
50 oz. can chicken broth
48 oz. jar Randall’s Great Northern Beans, use juice
2-14 oz. cans Rotel diced tomatoes with green chiles, DO NOT DRAIN
2 cans (10 oz. each) White Shoepeg Corn DO NOT DRAIN
1 can Cream of Chicken soup, undiluted
2 Tablespoons cumin
1 Tablespoon oregano
2 Tablespoons cilantro, dried or fresh
2-4 teaspoons chili powder
2 cups shredded Monterey Jack Cheese

In a large stockpot, cook onions and garlic in the butter until just tender. Add the next 10 ingredients. Cook over medium low heat for five minutes or until the vegetables are tender. Ladle into bowls and top with shredded cheese. Serve with crackers, crusty, dinner rolls or sandwiches. 

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Timestamps for quick reference:
0:00 Hey Y'all
1:09 Chicken Enchilada Rice Casserole
7:53 White Chicken Enchiladas
14:30 Crockpot White Chicken Chili
21:03 Buffalo Cheeseburger Tater Tot Casserole
26:55 Instant Pot Chicken Pad Thai

RECIPE LINKS:

5. CHICKEN ENCHILADA RICE CASSEROLE:

4. WHITE CHICKEN ENCHILADAS:

3. CROCKPOT WHITE CHICKEN CHILI:

2. BUFFALO CHEESEBURGER TATER TOT CASSEROLE:

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Green Chile Casserole

Comforting and creamy, this Green Chile Casserole is simple to prepare and reminds me of home.

Get the full recipe here:

Creamy Chicken Chili

Creamy Chicken Chili

*3 Chicken breast cooked and shredded or chopped
*1 medium onion
*1 can Chicken Broth
*2 cans great northern beans and I only drained 1 of them
*1 can diced tomatoes
*2 small cans diced green chili's
*1 tsp black pepper
*1 tsp cumin
*1 tsp Cayenne pepper
*salt to taste
2 cups heavy whipping cream
1.5 cups sour cream

*in a pot combine 1st 10 ingredients and cook for about 30 minutes.
right before time to eat add heavy cream and sour cream. serve with shredded cheese and totilla strips.


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Chicken Chili Casserole

If you love chili, you have to try this chicken chili casserole. It’s filled with lean protein, lots of vegetables, and topped with crushed tortilla chips and melty pepper jack cheese. A delicious and filling budget dinner for weeknights! 427 calories per serving!

Here's what you need:

1 lb. (450g) chicken breast
1 1/2 tablespoons olive oil
2/3 cup diced yellow onion
1 medium zucchini, diced into 1/4-inch cubes (about 1 1/4 cups)
1 medium red bell pepper, diced
salt
1 15-oz. (425g) can of pinto beans, rinsed and drained
1 1/2 cups enchilada sauce
2/3 to 3/4 cup crushed tortilla chips
1 cup shredded pepper jack cheese

Optional Toppings
fresh cilantro
sliced avocados

FULL RECIPE:

FAMOUS Baked Mexican Chicken and Rice Poblano Casserole Recipe

Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to make a layered casserole with poblano chili peppers being the start of the show. Pre-cooked chicken, rice, and a creamy poblano sauce topped with some cheese. So so so GOOD! This is one of my many original creations and I hope you all enjoy it as much as our family. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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I'm aware that this is not authentic Mexican food friends. This is my original recipe thank you for respecting my creativity and taste buds.

????If you love using poblanos, You'll love this chimichanga casserole recipe

Bake temp: 380 Degrees (F)
Bake time: 25 minutes
Broil on HIGH the last 3 minutes

Ingredients
1.5 pounds pre-cooked shredded chicken (I used 4 thighs)
5-7 poblano peppers + one poblano for topping
6 Yellow corn tortillas
2 1/2 cooked rice (I used Calrose)
2 1/2 cups heavy cream
3/4 cup water (to blend roasted chilis)
2 cups freshly shredded mozzarella (or Oaxaca- manchego)
1/2 cup cotija cheese or parmesan
1/2 finely chopped onion (use a grater : )
3 finely chopped garlic cloves
1/2 bunch of cilantro (50 stems :)
2 Tbs butter
1 1/2 Tbsp chicken bouillon (adjust to taste)
1/2 tsp black pepper

Tip
-The layering used in this recipe was done 2x (including the tortillas 6 total)
-If you have a plethora of poblanos you can always add more to this recipe : )
-Taste best with yellow corn tortillas
-If you have fresh chicken broth use 3/4 to blend with poblanos for best flavor
-Save 2 cups of creamy poblano sauce as mentioned in the video
-This recipe is great for later use and frozen
*If frozen Thaw out fully
*Cover with a foil
*Bake at 380 Degrees for 35 minutes
*remove foil and continue baking for an additional 10 to 15 minutes
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn't be here without you ???? Thank you ????
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