White Chicken Chili Casserole

• 분량: 6 servings
• 활동 시간: 15 minutes
• 총 시간: 25 minutes

재료

2 tablespoons butter

1 small onion, chopped

1 cup bell pepper

2 garlic cloves, minced

2 cups cooked chicken

1 (15 1/2 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 1/2 ounce) can of green chilis, undrained

1 (10 1/2 ounce) can of condensed cream of chicken soup

1 1/3 cups milk, divided

4 ounces cream cheese, cut into cubes

1 (15 ounce) package of cornbread

1 large egg

1 pepper jalapeno,

Cilantro

방향

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Melt butter over medium heat In a 12 inch oven-going deep skillet.

Add onion and bell pepper to skillet, cook for 3 to 4 minutes, until onions are translucent.

Add garlic, cook for 1 minute.

Reduce heat down to medium. Add chicken, beans, chili powder, cumin, salt pepper and and cayenne pepper, if using. Cook and stir until heated through, about 1 minute.

Stir in green chilis, chicken soup, 2/3 cup of the milk, and cream cheese. Cook and stir until cheese is melted, about 2 minutes. Remove from heat and set aside.

Combine cornbread mix, the remaining 2/3 cup of milk, egg, and jalapeno, if using in a medium bowl.

Pour cornbread batter over chicken chili mixture in skillet. Using the back of a spoon, spread cornbread mixture evenly over chicken mixture.

Bake until cornbread is fully cooked (a toothpick comes out clean) and the casserole is bubbling around the edges, 25 to 30 minutes.

Serve with cilantro and lime wedges

영양 정보

• 칼로리: 580 kcal
• 지방 전체: 26 g
• 포화 지방: 11 g
• 불포화 지방: 0 g
• 콜레스테롤: 139 mg
• 나트륨: 1415 mg
• 탄수화물 전체: 59 g
• 식이섬유: 5 g
• 총 당류: 6 g
• 단백질: 27 g