Chicken Chili Casserole

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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