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Description
A hearty and flavorful casserole combining white chicken chili with cornbread topping for a comforting meal.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained
- 1 can (4 oz) green chiles
- 1 cup corn kernels
- 1/2 cup chicken broth
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 box (8.5 oz) cornbread mix
- 1 egg
- 1/3 cup milk
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix chicken, white beans, green chiles, corn, chicken broth, cumin, garlic powder, salt, and black pepper.
- Spread the mixture evenly in a greased 9×9-inch baking dish.
- In another bowl, prepare the cornbread mix with egg and milk as per package instructions.
- Pour the cornbread batter over the chicken mixture.
- Bake for 25-30 minutes or until the cornbread is golden and cooked through.
- Remove from oven, sprinkle cheese on top (optional), and let cool slightly before serving.
Notes
- Use rotisserie chicken for quick prep.
- Add diced jalapeños for extra spice.
- Leftovers reheat well in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American