Chicken Chili Casserole
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1⁄4 cup vegetable oil
- 1⁄2 cup onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon oregano
- 3 tablespoons cornmeal
- 2 1⁄2 cups chicken broth
- 1 cup tomato sauce
- 4 cups cooked chicken (chopped or shredded)
- 2 cups corn kernels
- 15 1⁄2 ounces can black beans, rinsed and drained (or try kidney beans)
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 cups tortilla chips (6-8 ounces)
- 1 1⁄2 cups mild cheddar cheese, finely shredded
- 1⁄2 cup monterey jack cheese, finely shredded
directions
- 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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Reviews
-
this was very good, I did some changes to this recipe, it needed more chili powder and I added in 2 teaspoons crushed chili flakes, increased the onion and garlic amounts, I used 5 large chicken breasts, I only got to taste a little of this as I gave to my son as a take home meal, I thought it was wonderful, thanks for sharing Lainey!
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We really enjoyed this. I followed the recipe as written other then I used dried minced onions instead of regular onions. I also didn't add the salt. I made this in the morning and I put it in the oven when I got home from work. The family was surprised it was done so quick (I didn't tell them I did most of the work ahead of time LOL) I think next time I will try making and freezing and see how that works.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!