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White Chicken Chili Casserole - Cozy, Creamy, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked chicken (about 4 cups), shredded or chopped—rotisserie works great
  • White beans (2 cans, 15 ounces each), drained and rinsed—cannellini or great northern
  • Green chiles (2 cans, 4 ounces each), mild or hot
  • Yellow onion (1 medium), finely chopped
  • Garlic (3–4 cloves), minced
  • Corn (1 cup), frozen or canned and drained
  • Chicken broth (1 1/2 cups), low-sodium
  • Cream cheese (8 ounces), softened and cubed
  • Sour cream (1/2 cup) or plain Greek yogurt
  • Monterey Jack or Pepper Jack cheese (2 cups), shredded, divided
  • Olive oil or butter (1–2 tablespoons)
  • Ground cumin (2 teaspoons)
  • Chili powder (1 teaspoon)
  • Ground coriander (1/2 teaspoon)
  • Dried oregano (1 teaspoon)
  • Salt and black pepper, to taste
  • Lime juice (1–2 tablespoons), fresh
  • Fresh cilantro (1/4 cup), chopped (optional)
  • Optional toppings: sliced jalapeños, avocado, extra cilantro, tortilla strips, hot sauce

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. Set cream cheese on the counter to soften.
  2. Sauté aromatics: In a large skillet, warm olive oil over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
  3. Bloom the spices: Add cumin, chili powder, coriander, and oregano. Stir for 30–60 seconds to toast the spices. This step deepens flavor.
  4. Build the sauce: Pour in chicken broth and bring to a gentle simmer. Add cream cheese. Whisk or stir until smooth and creamy, 2–3 minutes. Reduce heat if it starts to boil.
  5. Add the good stuff: Stir in green chiles, corn, and half of the shredded cheese. Mix until melted and combined.
  6. Season and brighten: Add sour cream, lime juice, salt, and pepper. Taste and adjust. You want a well-seasoned, slightly tangy sauce.
  7. Combine with chicken and beans: In a large bowl, mix shredded chicken and white beans. Pour the sauce over and fold together until evenly coated. Stir in cilantro if using.
  8. Assemble the casserole: Spread the mixture into the prepared baking dish. Smooth the top. Sprinkle the remaining cheese evenly over the surface.
  9. Bake: Bake uncovered for 20–25 minutes, until bubbling at the edges and the top is melted and lightly golden.
  10. Rest and serve: Let it rest for 5–10 minutes to set slightly. Add toppings like jalapeños, avocado, tortilla strips, or more cilantro. Serve with lime wedges.