Dump-and-Bake White Chicken Chili Casserole
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The Seasoned Mom · by Blair Lonergan★ 5.0 (2)

Dump-and-Bake White Chicken Chili Casserole

NUTRITION · PER SERVING75M COOK
CAL 17%·PRO 42%
CARBS 42G50% OF CAL
5G FIBER35G OTHER2G TOTAL SUGAR
FAT 10G26% OF CAL
3G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy white chicken and bean chili baked with rice and topped with cheese. A hearty, no-prep casserole-style main dish.

mainamericancasserolechickengluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 (10.5 ounce) can condensed cream of chicken soup, (not diluted (I used Campbell’s Healthy Request))
  • 2 cups low-sodium chicken broth
  • 1 teaspoon chili powder
  • ½ teaspoon seasoned salt, (such as Lawry’s brand)
  • ¼ teaspoon cumin
  • ¼ teaspoon smoked paprika ((or sub with sweet paprika))
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper ((optional))
  • 1 (15.5 ounce) can navy beans, (drained and rinsed)
  • 1 (10 ounce) can of Rotel diced tomatoes with green chilies, (drained)
  • 1 (11 ounce) can Mexicorn (or regular canned corn), (drained (or sub with 1 ½ cups frozen corn))
  • 1 cup uncooked long grain white rice
  • 1 lb. boneless, skinless chicken thighs or boneless skinless chicken breast, (diced into bite-sized pieces)
  • 1 cup grated sharp cheddar cheese, Pepper Jack cheese, or Mexican blend cheese
  • Optional garnish: chopped fresh cilantro, avocado, sliced green onion
  • Optional, for serving: cornbread
PREP
10M
SODIUM
805MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.