White Chicken Chili Casserole Recipe

Name: White Chicken Chili Casserole
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 2 tablespoons butter; 1 small onion, chopped (1/2 cup); 1 medium bell pepper, chopped (1 cup); 2 garlic cloves, minced; 2 cups shredded cooked chicken; 1 (15.5 ounce) can white beans, rinsed and drained; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano, crushed; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon cayenne pepper, optional; 1 (4.5 ounce) can of green chilis, undrained; 1 (10.5 ounce) can of condensed cream of chicken soup; 1 1/3 cup of milk, divided; 4 ounces cream cheese, cut into cubes; 1 (15 ounce) package of cornbread; 1 egg, slightly beaten; 1 jalapeno, seeded and finely chopped, optional (about 1 to 2 Tablespoons); Cilantro and lime wedges, for serving

Cook Time: 10 minutes

This white chicken chili casserole recipe offers a warm, comforting meal that's perfect for a weeknight dinner. With just one pan and simple ingredients, it comes together quickly and is sure to satisfy the whole family.

Ingredients

2 tablespoons butter
1 small onion, chopped
1 cup chopped bell pepper
2 cloves garlic, minced
2 cups shredded cooked chicken (leftover or rotisserie)
1 (15.5 ounce) can white beans, rinsed and drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
1 (4.5 ounce) can green chiles, undrained
1 (10.5 ounce) can condensed cream of chicken soup
1 1/3 cups milk, divided
4 ounces cream cheese, cut into cubes
1 (15 ounce) package cornbread mix
1 large egg
1 medium jalapeno pepper, seeded and finely chopped (optional)
Cilantro and lime wedges for serving

Directions

Preheat the oven to 400F (200C).
In a 12-inch oven-safe deep skillet, melt butter over medium heat. Add chopped onion and bell pepper, cooking for 3-4 minutes until onions become translucent.
Add minced garlic to the skillet and cook for an additional minute.
Reduce the heat to medium-low and add the shredded chicken, white beans, chili powder, cumin, oregano, salt, pepper, and cayenne pepper (if using). Stir everything together and cook for 1 minute until heated through.
Stir in the undrained green chiles, condensed cream of chicken soup, 2/3 cup of milk, and cubed cream cheese. Stir until the cream cheese melts and the mixture is smooth. Remove from heat and set aside.
In a separate bowl, combine the remaining 2/3 cup of milk, egg, cornbread mix, and chopped jalapeno (if using). Stir to combine into a smooth batter.
Pour the cornbread batter over the chicken chili mixture in the skillet. Use the back of a spoon to evenly spread the batter across the top of the casserole.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted comes out clean. The casserole should be bubbling around the edges.
Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh cilantro and lime wedges for a burst of flavor.

Tips & Variations

If you prefer a thicker cornbread layer, you can use two 8.5-ounce packages of cornbread mix instead of one 15-ounce package. Follow the package directions and pour the batter evenly over the chicken chili mixture, then bake as directed.
For a vegetarian version, omit the chicken and double the amount of beans to create a hearty, plant-based meal.
Optional toppings include hot honey, avocado, sour cream, salsa, or fresh pico de gallo for added flavor and richness.

Nutrition Facts (per serving)

Calories: 578
Fat: 26g (34% Daily Value)
Saturated Fat: 11g (54% Daily Value)
Cholesterol: 139mg (46% Daily Value)
Sodium: 1414mg (61% Daily Value)
Total Carbohydrate: 59g (21% Daily Value)
Dietary Fiber: 5g (16% Daily Value)
Total Sugars: 6g
Protein: 27g (54% Daily Value)
Vitamin C: 85mg (95% Daily Value)
Calcium: 348mg (27% Daily Value)
Iron: 6mg (34% Daily Value)
Potassium: 817mg (17% Daily Value)

White Chicken Chili Casserole Recipe

The Story Behind White Chicken Chili Casserole

White Chicken Chili Casserole is a modern American comfort food that evolved from traditional chili recipes, which have roots in the southwestern United States. Unlike the classic red chili made with beef and red chili peppers, this variation emphasizes white beans, shredded chicken, and a creamy base, giving it a lighter color and a subtler flavor. The casserole form emerged as home cooks sought a convenient way to combine hearty chili with a golden cornbread topping, creating an all-in-one dish suitable for family meals and potlucks.

Regional Variations and Influences

This casserole is particularly popular in the Midwest and Southern regions of the U.S., where casseroles and comfort food traditions thrive. In the South, you might find the recipe enriched with jalapeos or pepper jack cheese for extra heat, while Midwestern adaptations often favor milder seasonings and a thicker cornbread layer. Some coastal regions incorporate fresh herbs like cilantro and lime to brighten the flavors, reflecting local produce availability and culinary creativity.

What Sets It Apart from Similar Dishes

White Chicken Chili Casserole differs from other chili and chicken casseroles primarily in its balance of creamy texture and mild spice. Unlike traditional red chili, it relies on white beans and green chiles instead of tomatoes and red peppers. Compared to standard chicken casseroles, this dish has a distinct chili flavor profile with cumin, chili powder, and optional cayenne, giving it a gently spicy warmth without overpowering the creaminess. The cornbread topping also distinguishes it from soups and stews, adding a contrasting texture that is both golden and slightly crumbly.

Where Youll Usually Find It

This casserole is commonly served at family dinners, casual gatherings, and holiday potlucks. Its one-pan preparation makes it a convenient choice for weeknight meals, while its rich, comforting flavors suit cozy winter evenings. Many restaurants in the Midwest and South include white chicken chili on seasonal menus, often paired with fresh cornbread or a side salad.

Interesting Facts About White Chicken Chili Casserole

The dish is sometimes called white chili bake or creamy chicken chili casserole in different cookbooks and blogs.
Adding cornbread as a topping is a relatively recent innovation, making the dish easier to serve and reducing cleanup.
Home cooks often modify the recipe by doubling the beans for a vegetarian version, or by mixing in cheeses such as cheddar or pepper jack for extra richness.
The dish showcases American ingenuity in comfort food, combining chili flavors traditionally found in Tex-Mex cuisine with classic casserole techniques from Midwestern kitchens.
Its versatile: the casserole can be prepped ahead of time and baked just before serving, making it ideal for busy households.

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FAQ about White Chicken Chili Casserole Recipe

Store leftover White Chicken Chili Casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or bake it in the oven at 350°F (175°C) until warmed through.

Yes, you can freeze the casserole. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat in the oven until fully heated.

Yes, you can substitute the cornbread mix with your homemade cornbread batter. Just ensure that the consistency is similar to the packaged mix and that it covers the chili mixture adequately before baking.

Yes, you can make the casserole vegetarian by omitting the chicken and doubling the amount of beans. You can also add extra vegetables like corn or zucchini for additional texture.

Absolutely! You can swap the cream cheese for sour cream or use shredded cheddar, pepper jack, or any cheese you prefer in place of the cream cheese. Just keep in mind that different cheeses will alter the flavor slightly.

This casserole pairs well with a fresh salad, cornbread, or tortilla chips. You can also serve it with toppings like sour cream, avocado, salsa, or a squeeze of lime.

Yes, you can adjust the spiciness by either omitting the cayenne pepper or adjusting the amount of chili powder. If you like it spicier, feel free to add extra jalapenos, red pepper flakes, or even a bit of hot sauce.

Yes, you can prepare the casserole ahead of time. Assemble the chili and cornbread mixture in the skillet, cover it, and refrigerate for up to 24 hours before baking. When ready, bake as directed.

Yes, you can substitute the white beans with other types of beans like black beans, kidney beans, or pinto beans. Keep in mind that the flavor and texture may change slightly depending on the bean variety.

You can use any type of cooked chicken in this recipe, such as rotisserie chicken or grilled chicken. Just be sure the chicken is shredded or chopped into bite-sized pieces for even distribution throughout the casserole.

Comments

Edward Mitchell

10/06/2025 01:52:54 PM

My roommates were shook — even they liked it.

Trish-the-Dish

03/08/2024 05:05:30 AM

4.5 stars with the changes I made based on comments from other reviewers. Used a 10" oven proof skillet and used the equivalent of 1 box of cornbread mix instead of 2, because I wanted more chili than cornbread and it was just right. More cornbread would have made it too bready for our liking. I don't use boxed cornbread mix, so I substituted with a cornbread recipe found online. Because someone commented about it being too wet (gloppy), I reduced the milk in the cornbread to 1/3 c. We like food spicy so I increased the amount of spices listed by about 50% and added red pepper flakes and used serrano peppers with the seeds included. These changes made it plenty spicy! Also added 1/2 c. pepper jack cheese to the cornbread batter. I don't use canned soups, so I made my own cream of chicken soup using a copycat recipe online. Many changes, but we enjoyed the final outcome and will make this again using the changes I mentioned.

Therese Peters Johnson

10/18/2023 01:25:20 AM

The only word I can think to describe this is gloppy. I thought the chili lacked flavor before topping with cornbread, so I doubled the spices and added a cup of frozen corn. The Jiffy brand cornbread didn't call for this much milk, but I followed the recipe, using the jalapeno. I probably will go back to white bean chicken chili from now on.

JollyBoard3069

11/03/2023 12:22:07 AM

Family was amazed, especially since we're not really casserole people. It was delicious Followed the recipe exactly (used 2 Jiffy 8.5 oz boxes of cornbread mix), including the optional chopped jalapeño and used 2 large cans of shredded chicken that I had on hand. I mixed in the ingredients in a different order adding the cream cheese to the sauté vegetables to melt it without having to cut it up, then added in everything else. Our only disappointment was that there was the ratio of cornbread to chili. Next time we will double the chili or keep the chili as is and use only half as much cornbread batter.

cctjameson

10/20/2023 03:49:45 PM

This recipe was easy (I cooked the chicken ahead of time so I just had to quickly shred it) and delicious. I would probably cut the cornbread in half though and use a 9" pan so the chili is deeper.

Paul W

10/20/2023 03:44:35 AM

Family favorite now. Easy to follow. Only used 1/2 of the chipotle peppers in adobo sauce plus extra 1/2 cup of milk. Other than that I used the recipe.

FluffyClove5401

02/18/2025 12:12:56 AM

Made this without the cayenne, and I added about 1/2 cup of corn which adds nice crunch texture to the chili. Used 2 boxes of Jiffy cornbread with the jalapeno and a little more corn. I love cornbread, so I really like the ratio, but I could see where some might want to use a little less. The flavor is good. I will probably make this again.

RosyPie8959

01/26/2025 07:05:01 PM

Solid recipe. I was thinking the cornbread might burn until I realized it uses double milk. Absolutely going into the will make again library. Thanks for sharing !

Paul Fellner

05/31/2024 03:31:24 AM

Bland & dry

JackieT

05/24/2024 01:26:56 PM

This was very good, but, I did make changes. I used half the cornbread mix, half the butter, low fat/sodium soup and as suggested we did it on Meatless Monday so we doubled the beans! Thank you. I made this on my YT channel FamishedFarm.

Charles White

05/18/2024 05:01:54 PM

The flavors are bold and perfectly balanced.

FrothyHam2281

03/04/2024 11:34:47 PM

This makes a wonderful white chicken chili with just the filling. We are not cornbread lovers, but the filling is superb with no changes!

Pat Pags

10/23/2023 02:59:41 AM

This is fantastic! Hubby absolutely loved it! Followed the recipe exactly except I added one cup of shredded cheddar cheese to the cornbread mix. This is a keeper!

redgnugnat83

10/21/2023 04:34:12 PM

Perfect ! I guess we are rare birds, as we thought it could use more chili peppers. Great recipe!

lancer

10/18/2023 03:11:19 AM

We loved this recipe! I made it as directed and found it to be quite satisfying and delicious. I did not include the optional cayenne pepper flakes or the jalapenos.

audio version

Cook Time: 10 minutes

White Chicken Chili Casserole Recipe

Ingredients

Directions

Tips & Variations

Nutrition Facts (per serving)

The Story Behind White Chicken Chili Casserole

Regional Variations and Influences

What Sets It Apart from Similar Dishes

Where Youll Usually Find It

Interesting Facts About White Chicken Chili Casserole

FAQ about White Chicken Chili Casserole Recipe