This white chicken chili cornbread casserole with Jiffy mix is so creamy and delicious. Tender chicken, white beans, green chilis and a layer of cornbread topping.
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White Chicken Chili Cornbread Casserole
White chicken Chili is one of the best comfort food during the fall and winter months. Whenever I serve and eat chili, cornbread is my go to side dish.
Putting them both together in one casserole dish, makes the easiest dinner the whole family will love.
Love Casseroles? Check out the Viral Chicken Cobbler, Knorr’s Cheesy Chicken Broccoli Rice Casserole, No Peek Chicken, and Chicken Stuffing Casserole.
Ingredients and Substitutions
Jiffy Cornbread Mix - There are two main options on grocery store shelves, original and vegetarian.
Sour Cream - Full-fat sour cream is used but you can substitute heavy cream with a 1:1 ratio.
Chicken - Fully cooked cubed or shredded. A store-bought rotisserie chicken or leftover cooked chicken is the easiest way to go.
Green Chilies- Canned is a time saver. Substitute poblano peppers or rotel if preferred.
White Beans - Cannellini, great northern or navy will work. Can substitute black or pinto beans as well.
Cream Cheese - This recipe uses a whole block of full-fat variety, but you can substitute low-fat.
Broth - Chicken or vegetable flavored. You can used canned, carton, or bouillon, low sodium is best.
Sour Cream - Full-fat sour cream is used but you can substitute heavy cream with a 1:1 ratio.
Seasonings and Spices - Seasonings can be added based on your family's preferences. Dry spices like garlic, onion, smoked paparika, cumin, chili powder, white pepper and oregano. Alternatively you can use a store bought packet of white chicken chili seasoning.
Serving and Topping Options
Casseroles are one pan wonders, just bring it to the dinner table. This white chili can be served with a green salad, oven roasted vegetables, rolls or a fruit salad.
Topping options like sliced jalapeños, sour cream, parsley, hot sauce, green onions and shredded cheese. Yum.
Step by Step Instructions and Photos
- In a large pot add chicken, spices, green chilies, white beans and chicken broth. Bring to a simmer and cook on medium for 10 minutes or until beans are cooked to your preference.
2. Mix in cream cheese until melted and creamy.
3. Add heavy cream if you would like an extra creamy texture. Remove from the heat let cool and pour into the casserole dish.
4. Preheat oven to 350 degrees Fahrenheit.
Make Jiffy Cornbread Topping
5. In a mixing bowl, add jiffy cornbread mix, creamed corn and sour cream.
6. Mix until combined. Try not to over mix. Set aside.
7. Top with the jiffy cornbread mixture and spread into one even layer.
8. Place into the oven and bake for 25-30 minutes or until golden brown and bubbly.
9. Carefully remove from the oven and allow to cool for 15-20 minutes.
10. Serve with sour cream and other toppings. Enjoy.
Frequently Asked Questions
Refrigerate chili cornbread casserole leftovers for up to four days.
Reheat foil covered in a preheated oven at 325ºF or in the microwave until hot before serving.
The safe internal temperature for a casserole is 165°F. Use a food thermometer to check the temperature in the center.
If you love a thick cornbread topping like I do, double the topping recipe. Bake the casserole longer until the cornbread is fully cooked.
White Chicken Chili Cornbread Casserole
Equipment
- 9x13 Baking Dish
- Measuring Cups and Tools
- Heavy Bottom Pot or Large Saucepan
- Cooking Spoon
- Mixing Bowls
- Rubber spatula
Ingredients
Jiffy Cornbread Topping
- 1 8.5oz Box Jiffy Cornbread Mix
- 1 15oz Can Creamed Corn
- ¼ cup Sour Cream
Spice Mixture
- 1 tablespoon Onion Powder
- 2 teaspoon Garlic Powder
- 2 teaspoon Smoked Paprika
- 2 tsp Cumin
- 1 tsp Oregano, dried
- ½ tsp White Pepper
- Or 1.25oz White Chicken Chili Seasoning Packet (Subsitution)
White Chicken Chili
- 3-4 cups Cooked Chicken, cubed or shredded
- 1-2 15oz Cans White Beans,
- 1 7oz Can Green Chilies
- 2 ½ cups Chicken Broth
- 1 8oz Block Cream Cheese, cubed
- ¼ cup Heavy Cream, if you would like extra creamy (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
Jiffy Cornbread Topping
- In a mixing bowl, add jiffy cornbread mix, creamed corn and sour cream. Mix until combined. Try not to over mix. Set aside.
White Chicken Chili
- In a large pot add chicken, spices, green chilies, white beans and chicken broth. Bring to a simmer and cook on medium for 10 minutes or until beans are cooked to your preference.
- Mix in cream cheese until melted and creamy. Add heavy cream if you would like an extra creamy texture. Remove from the heat and set aside.
Assembly
- In a baking dish add the white chicken chili.
- Top with the jiffy cornbread mixture and spread into one even layer.
- Place into the oven and bake for 25-30 minutes or until golden brown and bubbly.
- Carefully remove from the oven and allow to cool for 15-20 minutes.
- Serve with sour cream and other toppings. Enjoy.
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