Chicken Chili Casserole

Name: Chicken Chili Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1/4 cup vegetable oil; 1/2 cup onion, finely chopped; 1 garlic clove, minced; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon oregano; 3 tablespoons cornmeal; 2 1/2 cups chicken broth; 1 cup tomato sauce; 4 cups cooked chicken (chopped or shredded); 2 cups corn kernels; 15 1/2 ounces can black beans, rinsed and drained (or try kidney beans); 1 1/2 teaspoons salt; 1/2 teaspoon fresh ground black pepper; 3 cups tortilla chips (6-8 ounces); 1 1/2 cups mild cheddar cheese, finely shredded; 1/2 cup monterey jack cheese, finely shredded

Submitted by CookingONTheSide

"This chili casserole can be made up to a month ahead and frozen until you are ready to serve. It is packed with black beans, corn and chicken. Recipe is from the cookbook, "You've Got it Made," by Diane Phillips."

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Ready In:: 1hr 30mins
Ingredients:: 17
Serves:: 6

ingredients

¹⁄₄ cup vegetable oil
¹⁄₂ cup onion, finely chopped
1 garlic clove, minced
1 teaspoon chili powder
¹⁄₂ teaspoon cumin
¹⁄₂ teaspoon oregano
3 tablespoons cornmeal
2 ¹⁄₂ cups chicken broth
1 cup tomato sauce
4 cups cooked chicken (chopped or shredded)
2 cups corn kernels
15 ¹⁄₂ ounces can black beans, rinsed and drained (or try kidney beans)
1 ¹⁄₂ teaspoons salt
¹⁄₂ teaspoon fresh ground black pepper
3 cups tortilla chips (6-8 ounces)
1 ¹⁄₂ cups mild cheddar cheese, finely shredded
¹⁄₂ cup monterey jack cheese, finely shredded

directions

In large stockpot or Dutch oven, heat the oil over medium heat.
Add the onion, garlic, chili powder, cumin and oregano.
Saute for 3 minutes, or until the garlic is fragrant.
Add the cornmeal, stirring for about 2 minutes.
Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.
Add the chicken, corn, beans, salt and pepper.
Simmer, uncovered, for 30 minutes.
Stir frequently to prevent sticking.
Lightly coat a 9x13-inch baking dish with enough tortilla chips to cover the bottom.
Spoon the chili over the chips and sprinkle with cheeses.
If making ahead, let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.
The day before serving, move the chili to the refrigerator and let thaw overnight.
When ready to serve, preheat the oven to 350 degrees F.
Let the chili sit at room temperature for 30 minutes.
Bake the chili, covered, for 20 minutes.
Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling.
Serve immediately.

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Reviews

this was very good, I did some changes to this recipe, it needed more chili powder and I added in 2 teaspoons crushed chili flakes, increased the onion and garlic amounts, I used 5 large chicken breasts, I only got to taste a little of this as I gave to my son as a take home meal, I thought it was wonderful, thanks for sharing Lainey!

Kittencalrecipezazz
We really enjoyed this. I followed the recipe as written other then I used dried minced onions instead of regular onions. I also didn't add the salt. I made this in the morning and I put it in the oven when I got home from work. The family was surprised it was done so quick (I didn't tell them I did most of the work ahead of time LOL) I think next time I will try making and freezing and see how that works.

bmcnichol

RECIPE SUBMITTED BY

CookingONTheSide

Carnegie, Pennsylvania

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!

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