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Hearty, cozy, and delicious: that’s what you’re getting with this White Chicken Chili Bake! This feels like the perfect meal to make when you’re cozied up on a breezy fall afternoon. The epitome of comfort food, this recipe is going to be a staple for our family this season. Give it a try and see for yourself!
White Chicken Chili Bake
recipe found at Half Baked Harvest
- 2 TBSP olive oil
- 1 yellow onion, chopped
- 1 lb boneless skinless chicken breast, cubed
- 2 Poblano Peppers, seeded and chopped. (Green bell peppers are a good substitute!)
- 1 red bell pepper, seeded and chopped
- 1 jalapeño, seeded and chopped
- 4 cloves garlic, minced
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- Kosher salt and black pepper
- 1 cup long grain rice
- 2 1/2 cups salsa verde
- 1 can white beans, drained
- 1/2 cup fresh cilantro, chopped
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
Optional garnish: Avocado, green onions and fresh lime.
Preheat oven to 425 degrees. In a large oven safe skillet, add olive oil over high heat on the stove. Add onion and chicken and cook for 5 minutes. Stir in garlic, poblano and bell peppers, and jalapeño. You can use 1/2 – 1 whole pepper depending on your preference. Add cumin, paprika, chili powder, and a pinch of salt and pepper. Cook over the stove for 8 minutes.
Add rice and cook for 2 minutes, or until lightly toasted. Add 2 cups of water and bring to boil. Cover and simmer on low for 15 minutes. Uncover and stir in salsa verde, beans, and cilantro.
Remove from heat and sprinkle with cheeses, Bake in the oven for 10-15 minutes. Serve with the optional toppings of your choice! I recommend sliced avocado, cilantro, and a squeeze of lime. Enjoy!
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One Skillet White Chicken Chili Bake
Description
This One Skillet White Chicken Chili Bake makes for a yummy meal on a cold and crisp day.
Ingredients
- 2 TBSP olive oil
- 1 yellow onion, chopped
- 1 lb boneless skinless chicken breast, cubed
- 2 Poblano Peppers, seeded and chopped. (Green bell peppers are a good substitute!)
- 1 red bell pepper, seeded and chopped
- 1 jalapeño, seeded and chopped
- 4 cloves garlic, minced
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- Kosher salt and black pepper
- 1 cup long grain rice
- 2 1/2 cups salsa verde
- 1 can white beans, drained
- 1/2 cup fresh cilantro, chopped
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
Optional garnish: Avocado, green onions and fresh lime.
Instructions
- Preheat oven to 425 degrees
- In a large oven safe skillet, add olive oil over high heat on the stove
- Add onion and chicken and cook for 5 minutes
- Stir in garlic, poblano and bell peppers, and jalapeño
- You can use 1/2 – 1 whole pepper depending on your preference
- Add cumin, paprika, chili powder, and a pinch of salt and pepper
- Cook over the stove for 8 minutes
- Add rice and cook for 2 minutes, or until lightly toasted
- Add 2 cups of water and bring to boil
- Cover and simmer on low for 15 minutes
- Uncover and stir in salsa verde, beans, and cilantro
- Remove from heat and sprinkle with cheeses
- Bake in the oven for 10-15 minutes
- Serve with the optional toppings of your choice (I recommend sliced avocado, cilantro, and a squeeze of lime)
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