Chili Chicken Casserole is a classic, easy family favorite made with ingredients commonly in the pantry. Great as a leftover and ideal if you like Mexican, but not too spicy.
This is an old family recipe, a fail-proof standard that I pull out when I want something I know everyone will like. I always have all the ingredients for this – standard pantry items, 1 lb frozen chicken, lettuce and tomato. Plus it’s pretty flexible – you can modify it easily and still count on it turning out. I usually make this with black bean, but used small white beans this time. This is also a favorite with kids, though you might want to make sure it’s on the mild side by cutting back on spices a bit. Don’t leave out the cayenne or crushed red pepper, though – flavor is 1-dimensional without it.
Note: This is always better the second day. The flavors seem to blend and emerge more overnight. Hope you like this!
- 1 cup coarsely crushed tortilla chips
- 1 lb boneless chicken breast, cut in 1-inch cubes
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 tbsp oil
- 1 15-oz can tomato sauce
- 1 15-oz corn, drained
- 1 15-oz can beans, drained and rinsed (black, kidney, or white)
- 2 tbsp chili powder, or to taste
- ½ tsp cayenne or crushed red pepper
- 1 tsp black pepper
- 1 tbsp crushed basil
- ½ cup mild diced green chiles
- 1 cup sliced black olives
- 1 cup shredded Cheddar Cheese
- 1 cup Monterey Jack Cheese
- diced tomato, shredded lettuce, sour cream for garnish
- Preheat oven to 350 degrees. Line bottom of 13x9 baking dish with the crushed tortilla chips and set aside.
- In a large skillet, saute chicken in oil until mostly opaque, then add onion and continue to cook until onion is soft and chicken is opaque. Stir in garlic and saute another 2 minutes.
- Stir in remaining ingredients except cheese and some of the olives for garnish and mix well, adjusting spices to taste.
- Pour over chips; top with cheese and bake for 20-30 minutes or until thoroughly heated and cheese melted.
- Serve with remaining olives, tomato and lettuce for garnish.
- Enjoy!
This is an old family recipe, a fail-proof standard that I pull out when I want something I know everyone will like. I always have all the ingredients for this – standard pantry items, 1 lb frozen chicken, lettuce and tomato. Plus it’s pretty flexible – you can modify it easily and still count on it turning out. I usually make this with black bean, but used small white beans this time. This is also a favorite with kids, though you might want to make sure it’s on the mild side by cutting back on spices a bit. Don’t leave out the cayenne or crushed red pepper, though – flavor is 1-dimensional without it.
Note: This is always better the second day. The flavors seem to blend and emerge more overnight. Hope you like this!
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