White Chicken Chili Cornbread Casserole
This white chicken chili cornbread casserole with Jiffy mix is so creamy and delicious. Tender chicken, white beans, green chilis and layer of cornbread.
Servings: 8
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.