Best Chicken Chili Casserole Recipes

LOW-CARB CHICKEN CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.
• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.
• Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.
• Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.

NEW MEXICO STYLE CHILI CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Coat a 9x13 dish with cooking spray.
• In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
• Bring to a boil, stirring constantly.
• Remove from heat.
• Spread 1 cup mixture in the dish.
• Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
• Repeat layers, ending with cheese.
• Spread remaining soup mixture over cheese.
• Bake 30 minutes or until bubbly.
• Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.

GREEN CHILI CHICKEN ENCHILADA CASSEROLE

Steps:

• Combine the salsa, cream of chicken soup, cream of mushroom soup, evaporated milk, & green chilies in saucepan. Heat and stir until thoroughly blended and warm.
• Spray the bottom of a 9 x 13 inch baking pan with vegetable spray. Line the bottom of the pan with 18 tortilla chips. Place a layer of the chicken on the tortillas. Add a layer of sauce mixture, onions and a layer of cheese. Repeat layers, ending with cheese.

CHICKEN CHILI RELLANO CASSEROLE

Steps:

• 1. In a 9×13 casserole dish. Place a layer of green chili's. Add chicken on top of chili's.Top with shredded cheese (about half of your mixed cheese) Add a layer of chili's on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 for 45-60 minutes or until done. Let rest 5 minutes before cutting!!

CHICKEN CHILI CASSEROLE

Steps:

• In large stockpot or Dutch oven, heat the oil over medium heat.
• Add the onion, garlic, chili powder, cumin and oregano.
• Saute for 3 minutes, or until the garlic is fragrant.
• Add the cornmeal, stirring for about 2 minutes.
• Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.
• Add the chicken, corn, beans, salt and pepper.
• Simmer, uncovered, for 30 minutes.
• Stir frequently to prevent sticking.
• Lightly coat a 9x13-inch baking dish with enough tortilla chips to cover the bottom.
• Spoon the chili over the chips and sprinkle with cheeses.
• If making ahead, let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.
• The day before serving, move the chili to the refrigerator and let thaw overnight.
• When ready to serve, preheat the oven to 350 degrees F.
• Let the chili sit at room temperature for 30 minutes.
• Bake the chili, covered, for 20 minutes.
• Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling.
• Serve immediately.

CHICKEN ENCHILADA CASSEROLE WITH CHILI GRAVY RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350 degrees. 2. Pour thin layer of chili gravy in bottom of a 9 x 13 pan; spread evenly. 3. Lay tortillas on top and then another thin layer of gravy. 4. Spread chicken over this. 5. Mix together the corn, beans and onion. Spread this over the chicken. 6. Sprinkle on half the cheese. 7. Top with more tortillas and another layer of gravy. 8. Top with remaining cheese and olives. 9. Bake for 30 minutes or until hot and bubbly. *You can use black beans, pinto beans or whatever type you want. I used kidney beans because that was what I had on the shelf. Chili Gravy 1. Mix oil and flour in saucepan over medium heat until bubbly. 2. Add spices and mix in well. 3. Add beef stock and heat until somewhat thickened. This makes enough to put on the inside of the casserole. If you want more to ladle over the top when serving, then double the recipe.

GREEN CHILI CHICKEN TORTILLA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9X13 casserole dish with cooking spray and set aside. Boil chicken in a large stock pot until tender and falling off of the bone. Remove chicken from pot and add 1 t. Better than Bouillon chicken paste to make a rich stock. Shred chicken and put in a large bowl. Add 3/4 c. chicken stock to the chicken. Add the spices and chopped green chiles and 1/2 c. green chile enchillada sauce. Stir well. Add 1 cup of shredded Quesadilla cheese, 1/3 jar of Crema Mexicana and 1/2 c. grated Cotija cheese to chicken mixture and stir well to incorporate all ingredients. Set aside.
• 2. Cut corn tortillas into strips and set aside. In your sprayed casserole dish pour just enough green chili sauce to coat bottom. Add a layer of chicken mixture then drizzle with more Crema and sprinkle with some of the grated cheese and quesadilla cheese. Cover this layer with strips of tortillas. Repeat until you have about 3 layers ending with a layer of chicken mixture topped with green chile sauce and cheeses. Then drizzled with Crema. Cover with foil and bake for 1 hour to 1 hour 15 minutes or until hot and bubbly. Remove foil and bake for an additional 5 minutes.
• 3. Remove from oven and let rest for 10 minutes before serving. It's great with no toppings at all or you can top with green salsa verde, black olives, sour cream, shredded lettuce and chopped tomatoes if you wish.

CHICKEN CHILI ENCHILADA CASSEROLE

Steps:

• 1. Preheat oven to 350º Empty the cheeses into a bowl and combine. Now open the cans of sauce. Lightly grease a medium size baking dish.
• 2. Prep the vegetables. Place the vegetable in a heated fry pan with olive oil. Now fry until the onions & peppers are slightly tender then add the taco seasoning a little at a time and stir to mix. Turn off heat and add the chicken, Salsa Verde and sour cream. Taste the mixture to see if you need more taco seasoning.
• 3. In a prepared casserole, add a light layer of green chili enchilada sauce, layer of corn tortillas, a layer of chicken vegetable mix. layer of cheese, a layer thin layer of green chili enchilada sauce and layer of corn tortillas and ect. ending with corn tortillas.
• 4. Coat remaining layer of corn tortillas with the green chili enchilada sauce. Place tooth pics in and around the top of the casserole then cover with aluminum foil. Bake 1 hour 15 minutes. Uncover pull out toothpicks and sprinkle with remaining cheese. Bake another 20 to 30 minutes or until the cheese is melted and browned.
• 5. Cool for 15 minutes. Cut and serve.
• 6. NOTE: If the bottom of your casserole looks wet bake additional 15 minutes before adding the last of the cheese and baking again.

GREEN CHILI CHICKEN CASSEROLE

Steps:

• Make Casserole: Boil chicken breasts in large pot for 30-45min or until cooked through. While chicken is boiling, combine chicken & onion soups, sour cream, green chile's, and chopped onion in a large mixing bowl. Stir together until nicely mixed. Set aside. Stack tortillas on cutting board and cut as if it were a pizza.[you should have made 8 triangle pieces.]Set aside. Pour chicken and water through a strainer and run cold water over chicken so it may cool. When cool hand shred chicken and add to soup/sourcream mixture. Using a ladel or large spoon, place enough of this mixture on the bottom of dish to keep casserole from sticking. then make a layer of the cut up tortillas. On top of the tortillas place about 1/4 of the soup/chicken mixture and then cover with cheese. Repeat this process starting with another layer of tortillas until dish is full. Top final layer of soup generously with cheese. Cover dish(s) with tin foil and bake at 350' for 45min to 1hr. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I always need more than one dish and end up with 2 casseroles.

CHICKEN CHILI CON CARNE CASSEROLE

Steps:

• Cook and shred chicken, then set aside.
• Saute Garlic and Onions in 1 tsp of butter for a few minute.
• Mix Saute Garlic and Onions, Chili Con Carne, Soup, Sour cream, Diced Chiles, Taco Seasoning packet and Milk in a Medium-sized mixing bowl.
• Brown tortillas by placing one tortilla at a time on stove-top burner about 30 seconds on each side, then tear them in smaller pieces. About six pieces per tortilla.
• Layer 1/2 of the Shredded chicken in the bottom of a 9×13 pan.
• Second, layer tortilla pieces over chicken.
• For the third layer, spread 1/2 of the onion/garlic/chili/soup/sour cream etc. mixture over the tortillas pieces.
• Sprinkle 1 cup of the cheddar cheese over the sauce layer.
• Repeat all four layers, using the last 1 cup of cheddar cheese on the very top.
• Bake in a 350 degree oven for 45 minutes.