My friend, Judy, gave me this recipe long long ago. Chili Chicken was one of our favorites from Judy’s kitchen. Chili Chicken casserole makes a fast easy casserole that feeds a good sized group and is very well received. Warm rich and full of South of the border flavor it makes great leftovers too.
I used my homemade salsa and Homemade Flour tortillas instead of store bought. We enjoy using both these recipes to add rich flavor and texture to this casserole. Store bought salsa and tortillas will work if that’s what you have.
Need this recipe lower in carbs? The texture of low carb tortillas may be a little tough but they will certainly help you keep the carb load down in this dinner.
If you don’t have homemade salsa just find a favorite brand at the store. We like pace type salsa or spicier. I used black bean corn salsa this time and it was really good.
Go ahead and experiment. That’s the beauty of homemade casseroles. They are meant to be played with. Using Pepper jack cheese is also a nice way to add color and spice to this cheesy chicken dinner.
Making Chili Chicken Casserole:
This is a perfect Fall and Winter easy peasy dinner. If you buy your tortillas and salsa it’s about 15 or twenty minutes prep with cooking the chicken. Are you in a REAL hurry? Try it with pulled rotisserie chicken. Or even canned (choose cans of low sodium canned chicken). Using store bought salsa and tortillas and canned chicken (rotisserie chicken will work too) Takes the prep down to 5 to 10 minutes tops.
After this Chili Chicken casserole came out of the oven with a fall garden salad and baked acorn squash on the side the family dove in and loved every bit. These cheesy warm, filling casserole dinners have been very popular with our crowd lately.
This recipe is the epitome of warm delicious comfort food. Lots of hearty flavor and lots of carby goodness in this meal.
This casserole lends itself well to add ins you know you’ll like. Are you a pepper fan? Chop some up, of any heat you prefer, and cook them slightly with the chicken.
Try various brands of chili beans. I like S & W chili beans. I just prefer the sauce they use. What’s your favorite?
Baked and ready to eat. This casserole is pure comfort food. Warm rich and creamy with lots of flavor. You control the spice with your choice of salsa, cheeses and other add ins (like hot peppers).
Chicken Casserole Recipes like this one are perfect for freezing. Then you have a dish to pull out for busy nights, feeding a friend in need, or last minute company. Good meal planning candidate!
Make it Freezer food! Here’s how:
- Make a double batch and use one uncooked for the freezer.
- Layer your second casserole in a disposable baking dish.
- Before baking cover tightly with foil or plastic wrap.
- Label the dish with date and recipe name AND baking directions.
- Defrost in the fridge a day ahead (Or quick defrost in your microwave if in a microwaveable dish)
- Bake as recipe label directs.
Your Printable Recipe Card:
- 1 Tablespoon Olive oil or avocado oil
- 1 lb boneless skinless chicken breasts cut up and cooked
- 8 oz. cream cheese - softened
- 1 Cup sour cream
- 1/2 Cup chicken broth
- 2 Cups salsa or use our homemade salsa
- 1 15 oz. can chili beans
- 1 cup finely chopped onion
- 6 8 inch tortillas cut to fit your pan as needed we used our homemade Flour tortillas
- 1/2 lb. pepper jack cheese -shredded
- 1/2 lb. sharp cheddar cheese -shredded
- Preheat oven to 350 degrees
- Grease 9 x 13 baking dish
- Combine cooked chicken and onions, softened cream cheese, chicken broth, salsa, and chili beans in a large bowl.
- Layer tortillas into the bottom of the greased dish.
- Spoon one third of the chicken mixture over the tortillas.
- add another layer of tortillas over the chicken mixture.
- Layer another third of the chicken mixture over the tortillas.
- Add one last layer of tortillas and spoon the rest of the sauce over them.
- Sprinkle cheeses over the top saucy chicken layer.
- Bake uncovered 40 minutes or until golden brown and bubbly.