Chilli Chicken Casserole
Dive into comfort food heaven with this hearty and flavorful Chilli Chicken Casserole! Tender, seared chicken breasts are nestled in a bold and zesty medley of black beans, bell peppers, frozen corn, and diced tomatoes, seasoned to perfection with chili powder, cumin, and paprika. This casserole is baked to bubbly, cheesy perfection with a generous topping of melted cheddar and finished with a sprinkle of fresh cilantro for an optional burst of freshness. Perfect for feeding a crowd, this one-pan wonder is easy to prepare, packed with Tex-Mex-inspired flavors, and ideal for cozy weeknight dinners or casual gatherings. With minimal prep, wholesome ingredients, and a satisfying balance of protein, veggies, and spice, this Chilli Chicken Casserole will become a go-to in your recipe collection.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded cheddar cheese
- 0.25 cup chopped fresh cilantro (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with a small pinch of salt and pepper on both sides.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove from the skillet and set aside (they will finish cooking in the oven).
In the same skillet, add the remaining tablespoon of olive oil and sauté the diced onion, red bell pepper, and green bell pepper for about 5 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the canned diced tomatoes (with their juices), black beans, frozen corn, and chicken broth.
Season the mixture with chili powder, ground cumin, paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle simmer, then remove from heat.
Transfer the vegetable mixture into a 9x13-inch casserole dish. Nestle the seared chicken breasts into the mixture, ensuring they are partially submerged.
Cover the casserole dish with aluminum foil and bake for 25 minutes.
Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (75°C).
Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped fresh cilantro, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 5168 mg | 225% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 31.1 g | ||
| Protein | 297.2 g | 594% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1675 mg | 129% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3105 mg | 66% | |
*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.
