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Chili Chicken Casserole

Easy Chili Chicken Casserole

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!

Chili Chicken Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees. Line bottom of 13x9 baking dish with the crushed tortilla chips and set aside.
  2. 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.
  3. Stir in remaining ingredients except cheese and some of the olives for garnish and mix well, adjusting spices to taste.
  4. Pour over chips; top with cheese and bake for 20-30 minutes or until thoroughly heated and cheese melted.
  5. Serve with remaining olives, tomato and lettuce for garnish.
  6. Enjoy!
Notes
Commentary:
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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