Dump-and-Bake White Chicken Chili Casserole

5 from 1 vote

This easy chicken chili casserole bakes entirely in one dish -- no prep work necessary!

Course Dinner

Cuisine American

Keyword chicken and rice casserole, chicken chili bake, chicken chili casserole, white chicken chili casserole

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings people

Calories 337kcal

Author Blair Lonergan

1 (10.5 ounce) can condensed cream of chicken soup, not diluted (I used Campbell’s Healthy Request)
2 cups low-sodium chicken broth
1 teaspoon chili powder
½ teaspoon seasoned salt, such as Lawry’s brand
¼ teaspoon cumin
¼ teaspoon smoked paprika (or sub with sweet paprika)
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper (optional)
1 (15.5 ounce) can navy beans, drained and rinsed
1 (10 ounce) can of Rotel diced tomatoes with green chilies, drained
1 (11 ounce) can Mexicorn (or regular canned corn), drained (or sub with 1 ½ cups frozen corn)
1 cup uncooked long grain white rice
1 lb. boneless, skinless chicken thighs or boneless skinless chicken breast, diced into bite-sized pieces
1 cup grated sharp cheddar cheese, Pepper Jack cheese, or Mexican blend cheese
Optional garnish: chopped fresh cilantro, avocado, sliced green onion
Optional, for serving: cornbread

Preheat oven to 375°F (190°F). Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
Add condensed soup, broth, chili powder, seasoned salt, cumin, paprika, garlic powder, onion powder, pepper, and cayenne to the prepared dish. Whisk until completely combined.
Stir in beans, tomatoes and green chilies, corn, uncooked rice, and raw chicken.
Cover tightly with foil and bake for 60-70 minutes, or until much of the liquid is absorbed and the rice is tender.
Use a fork to fluff and stir the rice. Sprinkle cheese on top of the casserole. Place the dish under the broiler for a couple of minutes, just until the cheese melts.
Garnish with optional toppings and serve!

I like uncooked boneless, skinless chicken thighs for this recipe, since the dark meat has more flavor and stays more tender and juicy than chicken breast. If you prefer the white meat, use boneless, skinless chicken breast.

This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.

Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.

The total cooking time will vary on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and much of the liquid should be absorbed.

Be careful not to overcook the casserole, or the rice will become mushy and gummy.

Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.