Chicken Chili Casserole
The recipe Chicken Chili Casserole could satisfy your American craving in around 1 hour and 15 minutes. For $2.71 per serving, you get a main course that serves 6. One serving contains 631 calories, 50g of protein, and 29g of fat. It is perfect for The Super Bowl. If you have black pepper, cheddar cheese, garlic cloves, and a few other ingredients on hand, you can make it. 154 people were impressed by this recipe. It is brought to you by Food and Wine. Overall, this recipe earns a tremendous spoonacular score of 93%. Chicken Chili Relleno Casserole, Slow Cooker Chili Chicken Casserole, and Chili Casserole are very similar to this recipe.
Servings: 6
Preparation duration: 45 minutes
Cooking duration: 30 minutes
Ingredients:
Freshly ground black pepper
2 (14- to 16-ounce) cans kidney beans
1 (32 ounce) can whole tomatoes in juice
2 cups shredded yellow cheddar cheese
2 tablespoons chili powder
1 1/2 cups crumbled cornbread
4 garlic cloves, minced
1 green bell pepper, chopped
1 tablespoon ground cumin
Kosher salt
3 tablespoons extra-virgin olive oil
1 large onion, chopped
1 tablespoon dried oregano, crumbled
2 pounds boneless chicken thighs, skinless, cut into pieces
2 tablespoons tomato paste
Equipment:
oven
tongs
pot
baking pan
Cooking instruction summary:
Preheat the oven to 375F. Season the chicken with 1 teaspoon salt and 3/4 teaspoon pepper. In a large heavy pot, heat the oil over medium high heat until hot. Brown the chicken, in batches if necessary, turning occasionally with tongs, about 6 minutes per batch. Transfer the chicken to a plate. Add the onion, pepper and garlic to the pot and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in the chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring, until the paste is a few shades darker, about 2 minutes. Stir in the kidney beans with their liquid, the tomatoes and the reserved chicken with any accumulated juices. Simmer the chili until slightly thickened and the chicken is cooked, about 25 minutes. Season the chili with salt and pepper to taste, then transfer to a 3 quart baking dish. Scatter the cheddar and cornbread evenly over the top of the chili. Bake the casserole until the filling is bubbling and the cheese is melted, about 20 minutes. Serve.
Step by step:
1. Preheat the oven to 375F. Season the chicken with 1 teaspoon salt and 3/4 teaspoon pepper.
2. In a large heavy pot, heat the oil over medium high heat until hot. Brown the chicken, in batches if necessary, turning occasionally with tongs, about 6 minutes per batch.
3. Transfer the chicken to a plate.
4. Add the onion, pepper and garlic to the pot and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in the chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring, until the paste is a few shades darker, about 2 minutes. Stir in the kidney beans with their liquid, the tomatoes and the reserved chicken with any accumulated juices. Simmer the chili until slightly thickened and the chicken is cooked, about 25 minutes.
5. Season the chili with salt and pepper to taste, then transfer to a 3 quart baking dish. Scatter the cheddar and cornbread evenly over the top of the chili.
6. Bake the casserole until the filling is bubbling and the cheese is melted, about 20 minutes.
7. Serve.
Nutrition Information:
covered percent of daily need
