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:

Quickview
802k Calories
53g Protein
33g Total Fat
75g Carbs
51% Health Score
Limit These
Calories
802k
40%

Fat
33g
51%

  Saturated Fat
12g
81%

Carbohydrates
75g
25%

  Sugar
24g
27%

Cholesterol
216mg
72%

Sodium
1547mg
67%

Get Enough Of These
Protein
53g
108%

Vitamin C
129mg
157%

Phosphorus
947mg
95%

Vitamin A
4142IU
83%

Vitamin B6
1mg
74%

Selenium
48µg
69%

Vitamin B3
13mg
68%

Fiber
15g
61%

Manganese
1mg
57%

Calcium
504mg
50%

Potassium
1643mg
47%

Vitamin B2
0.8mg
47%

Iron
8mg
46%

Vitamin E
6mg
42%

Vitamin B1
0.6mg
40%

Magnesium
151mg
38%

Zinc
5mg
37%

Folate
143µg
36%

Copper
0.71mg
36%

Vitamin K
37µg
35%

Vitamin B5
3mg
32%

Vitamin B12
1µg
24%

Vitamin D
0.23µg
2%

covered percent of daily need
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