White Chicken Chili Cornbread Casserole

• 1 (15 oz) can white beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 (4 oz) can diced green chilies
• 1 lb cooked, shredded chicken
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (8.5 oz) cornbread mix
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Optional: sour cream and avocado for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine white beans, diced tomatoes, green chilies, shredded chicken, onion, garlic, cumin, chili powder, salt, and pepper.
3. 3 Pour the mixture into a greased 9x13 inch baking dish.
4. 4 Prepare cornbread according to package instructions using milk instead of water, then pour over the chili mixture.
5. 5 Sprinkle cheddar cheese evenly over the cornbread.
6. 6 Bake for 30-35 minutes, or until cornbread is golden and set.
7. 7 Garnish with cilantro before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Measuring cups and spoons

Variations

• Add a kick with diced jalapeños or hot sauce.
• Substitute black beans for white beans for a different texture.

Substitutions

• Use rotisserie chicken for convenience.
• If you don’t have cornbread mix, make your own with cornmeal, flour, and baking powder.

Pairings

• Pairs well with a chilled lager or a spicy margarita.

Nutrition

Tips

• For extra flavor, sauté onions and garlic in a bit of olive oil before mixing with chili ingredients.
• This casserole can be prepped ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating in a 350°F oven.

Serving Suggestions

• Serve with a dollop of sour cream and sliced avocado for a fresh twist.
• Pairs well with a side of warm tortillas or a crisp green salad.

FAQ