Chicken Chili Casserole
Loaded with bold Tex-Mex flavors and hearty ingredients, this Chicken Chili Casserole is the ultimate crowd-pleaser for weeknight dinners or potlucks. Juicy shredded chicken is combined with a zesty chili mix of black beans, sweet corn, bell peppers, and aromatic spices, then layered with a melty blend of cheddar and mozzarella cheeses. A crispy topping of crushed tortilla chips adds irresistible crunch to every bite. Quick to prepare with a bake time of just 25 minutes, this easy casserole recipe is as comforting as it is flavorful. Garnish with fresh cilantro for a vibrant finishing touch and serve it as a standalone dish or with a side of guacamole and sour cream for a complete meal. Perfect for cozy family dinners or sharing with friends, this one-dish wonder will quickly become a favorite in your recipe rotation!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 15-ounce can canned diced tomatoes (with juice)
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned corn, drained
- 2 teaspoons chili powder
- 1.5 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups crushed tortilla chips
- 0.25 cup chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with a pinch of salt and pepper, then cook for 4-5 minutes per side, or until browned and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, and then shred it into bite-sized pieces with two forks.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion and minced garlic for 2-3 minutes or until fragrant and softened.
Add the diced red and green bell peppers to the skillet and cook for another 3-4 minutes, stirring occasionally.
Stir in the canned diced tomatoes (with juice), black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well and bring the mixture to a simmer. Cook for 5 minutes to allow the flavors to meld.
In a large mixing bowl, combine the shredded chicken with the chili mixture. Mix until evenly distributed.
Lightly grease a 9x13-inch casserole dish with cooking spray or a thin layer of olive oil. Spread the chicken chili mixture evenly across the bottom of the dish.
Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top of the chili mixture.
Top the casserole with the crushed tortilla chips, spreading them out in an even layer.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the tortilla chip topping is golden brown.
Remove from the oven and let the casserole rest for 5-10 minutes before serving.
Optionally, garnish with chopped fresh cilantro before serving. Enjoy!
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 6.0 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
