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Savory White Chicken Chili Bake is the ultimate comfort food that brings warmth and satisfaction to any meal occasion. This hearty dish combines tender chicken, creamy textures, and a delightful mix of spices, making it perfect for family dinners or gatherings with friends. Each bite is a comforting embrace that will keep everyone coming back for more.

White Chicken Chili Bake

Discover the warmth of Savory White Chicken Chili Bake, an easy weeknight dinner that's both comforting and creamy. This satisfying dish features tender chicken, hearty white beans, and a crunchy tortilla chip topping, making it a family favorite. Perfect for gatherings or cozy nights in, its nutritious and filled with flavor. Dont miss out on this delightful recipe—save it for later and enjoy a comforting meal tonight!
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Ingredients
  

2 cups shredded cooked chicken (rotisserie chicken works beautifully)

1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed

1 can (4 oz) diced green chilies

1 medium onion, finely diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 cups chicken broth

1 1/2 cups sour cream

1 cup shredded Monterey Jack cheese (plus additional for topping)

1/4 cup fresh cilantro, chopped (for garnish)

1 cup crushed tortilla chips (adds a delightful crunch)

1 tablespoon olive oil or cooking spray

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the right temperature for baking.

    Sauté the Aromatics: In a large skillet set over medium heat, add the olive oil. Once the oil is shimmering, add the diced onion and sauté until it turns translucent, about 3-4 minutes. Incorporate the minced garlic and continue cooking for an additional minute, stirring frequently until fragrant.

      Combine Ingredients: Add the shredded chicken to the skillet, followed by the drained white beans and diced green chilies. Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Gently stir to combine and heat everything through for 2-3 minutes.

        Add the Broth and Sour Cream: Carefully pour the chicken broth and sour cream into the skillet, stirring until well blended. Increase the heat slightly and bring the mixture to a gentle simmer, allowing it to cook for about 5 minutes. This simmering process melds the flavors beautifully.

          Assemble the Bake: Grease a 9x13 inch baking dish with cooking spray or olive oil. Spread half of the crushed tortilla chips evenly over the bottom of the dish. Pour the warm chicken chili mixture evenly over the chips, ensuring even coverage. Sprinkle the shredded Monterey Jack cheese liberally over the chili mixture, then top with the remaining crushed tortilla chips for an extra crunchy topping.

            Bake: Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the cheese is bubbling and golden around the edges.

              Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Prior to serving, sprinkle fresh chopped cilantro over the top for a burst of flavor and color. Enjoy this hearty white chicken chili bake as a comforting dinner option or as a crowd-pleasing dish for your next gathering!

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6-8 servings.