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White Chicken Chili Casserole - Cozy, Creamy, and Weeknight-Friendly

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

Ingredients
  

  • 3 cups cooked shredded chicken (rotisserie works well)
  • 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chilies, mild or hot
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup frozen corn (optional, but tasty)
  • 1 cup low-sodium chicken broth
  • 1 cup sour cream or plain Greek yogurt
  • 1 can (10.5 oz) cream of chicken soup or 8 oz cream cheese (see note below)
  • 1 1/2 cups shredded Monterey Jack or pepper jack cheese, divided
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional, adds brightness)
  • 1/4 teaspoon cayenne (optional, for heat)
  • Juice of 1 lime
  • Salt and black pepper, to taste
  • 10–12 small flour or corn tortillas, cut into strips (or use 4 cups crushed tortilla chips)
  • Fresh cilantro, chopped, for garnish
  • Sliced jalapeño, avocado, and extra lime wedges for serving (optional)
  • 1 tablespoon olive oil or butter (for sautéing)

Method
 

  1. Prep the oven and pan: Heat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Sauté aromatics: Warm olive oil in a skillet over medium heat. Cook onion with a pinch of salt until soft and translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
  3. Build the sauce base: In a large bowl, whisk chicken broth with sour cream (or Greek yogurt). Stir in cream of chicken soup or softened cream cheese until mostly smooth.
  4. Season it up: Add cumin, chili powder, oregano, coriander, and cayenne (if using). Squeeze in lime juice. Taste and season with salt and pepper.
  5. Add the hearty stuff: Fold in shredded chicken, beans, sautéed onion and garlic, green chilies, and corn. Stir in 1 cup of the shredded cheese.
  6. Layer the casserole: Spread a thin layer of the mixture in the baking dish. Add a layer of tortilla strips (or chips). Top with half the remaining mixture. Repeat with another layer of tortillas and the rest of the mixture. Sprinkle the remaining 1/2 cup cheese on top.
  7. Bake: Cover loosely with foil and bake 20 minutes. Uncover and bake another 10–15 minutes until bubbling around the edges and the top is lightly golden.
  8. Rest and finish: Let it rest 10 minutes so it sets for cleaner slices. Top with chopped cilantro. Add sliced jalapeño, avocado, and extra lime if you like.
  9. Serve: Scoop onto plates and pair with tortilla chips or a crisp green salad.