Family Chicken and Chili Casserole
Loaded with bold flavors and family-friendly ingredients, this Family Chicken and Chili Casserole is a crowd-pleasing dish perfect for busy weeknights or casual gatherings. Featuring tender shredded chicken, hearty black beans, zesty diced tomatoes, and sweet corn, this comforting casserole is spiced with chili powder, cumin, and paprika for the perfect kick. Topped with crispy crushed tortilla chips and gooey melted cheese, it’s baked to golden perfection in just under 30 minutes. Easy to make and packed with protein and vibrant Tex-Mex flavors, this casserole is ideal for feeding a hungry crowd. Garnish with fresh cilantro and a dollop of sour cream for a deliciously creamy finish. It’s a one-pan, oven-baked delight that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 400 grams cooked chicken (shredded or diced)
- 1 can black beans (drained and rinsed)
- 1 can canned diced tomatoes (with green chilies, if available)
- 200 grams frozen corn kernels
- 1 medium white onion (diced)
- 3 cloves garlic cloves (minced)
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams shredded cheese (cheddar or Mexican blend)
- 100 grams tortilla chips (crushed)
- 125 milliliters vegetable or chicken stock
- 1 tablespoon olive oil
- 2 tablespoons optional fresh cilantro (chopped for garnish)
- 50 grams optional sour cream
Instructions
Preheat your oven to 190°C (375°F). Lightly grease a 9x13-inch casserole dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
Stir in the minced garlic, chili powder, cumin, and paprika. Cook for 1 minute until fragrant.
Add the diced tomatoes, black beans, and frozen corn. Stir to combine and allow to simmer for 5 minutes.
Pour in the chicken stock and add the cooked chicken. Stir well, season with salt and black pepper, and let simmer for another 5 minutes to meld the flavors.
Spread half of the chicken and chili mixture evenly in the prepared casserole dish.
Sprinkle a layer of crushed tortilla chips on top, followed by half of the shredded cheese.
Repeat with the remaining chicken mixture, another layer of tortilla chips, and the remaining cheese.
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let sit for 5 minutes before serving.
Garnish with chopped fresh cilantro and a dollop of sour cream if desired. Serve warm with extra chips or a side salad.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 5673 mg | 247% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 29.3 g | ||
| Protein | 213.1 g | 426% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1865 mg | 143% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3586 mg | 76% | |
*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.
