Chicken Chili Casserole

Loaded with bold Tex-Mex flavors and hearty ingredients, this Chicken Chili Casserole is the ultimate crowd-pleaser for weeknight dinners or potlucks. Juicy shredded chicken is combined with a zesty chili mix of black beans, sweet corn, bell peppers, and aromatic spices, then layered with a melty blend of cheddar and mozzarella cheeses. A crispy topping of crushed tortilla chips adds irresistible crunch to every bite. Quick to prepare with a bake time of just 25 minutes, this easy casserole recipe is as comforting as it is flavorful. Garnish with fresh cilantro for a vibrant finishing touch and serve it as a standalone dish or with a side of guacamole and sour cream for a complete meal. Perfect for cozy family dinners or sharing with friends, this one-dish wonder will quickly become a favorite in your recipe rotation!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 15-ounce can canned diced tomatoes (with juice)
• 1 15-ounce can canned black beans, drained and rinsed
• 1 15-ounce can canned corn, drained
• 2 teaspoons chili powder
• 1.5 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups crushed tortilla chips
• 0.25 cup chopped fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with a pinch of salt and pepper, then cook for 4-5 minutes per side, or until browned and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, and then shred it into bite-sized pieces with two forks.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion and minced garlic for 2-3 minutes or until fragrant and softened.

Step 4

Add the diced red and green bell peppers to the skillet and cook for another 3-4 minutes, stirring occasionally.

Step 5

Stir in the canned diced tomatoes (with juice), black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well and bring the mixture to a simmer. Cook for 5 minutes to allow the flavors to meld.

Step 6

In a large mixing bowl, combine the shredded chicken with the chili mixture. Mix until evenly distributed.

Step 7

Lightly grease a 9x13-inch casserole dish with cooking spray or a thin layer of olive oil. Spread the chicken chili mixture evenly across the bottom of the dish.

Step 8

Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top of the chili mixture.

Step 9

Top the casserole with the crushed tortilla chips, spreading them out in an even layer.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the tortilla chip topping is golden brown.

Step 11

Remove from the oven and let the casserole rest for 5-10 minutes before serving.

Step 12

Optionally, garnish with chopped fresh cilantro before serving. Enjoy!

Nutrition Facts

Serving size	(2158.9g)

Amount per serving	% Daily Value*
Calories	3540.7

Total Fat 172.9g	0%
Saturated Fat 75.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 618.3mg	0%
Sodium 7714.9mg	0%
Total Carbohydrate 270.6g	0%
Dietary Fiber 48.8g	0%
Total Sugars 31.7g
Protein 242.8g	0%

Vitamin D 3.5IU	0%
Calcium 2830.7mg	0%
Iron 18.8mg	0%
Potassium 3863.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 26.9%

Carbs: 30.0%