Cornbread White Chicken Chili Casserole

Finding a cozy weeknight dinner that combines the comfort of casserole with the bold flavors of white chicken chili can feel like an impossible task. After all, most casseroles take forever to prep, and getting that perfect balance of creamy, spicy, and satisfying isn’t always easy when you’re juggling after-school activities, work deadlines, and everything else life throws your way.

Luckily, this white chicken chili casserole checks all the boxes: it’s hearty and full of flavor, surprisingly simple to throw together, and uses mostly pantry staples you probably already have in your kitchen.

What Kind of White Beans Should I Use?

You’ve got a few good options when it comes to white beans for this casserole. Great Northern beans are probably the most common choice and they hold their shape nicely while still getting creamy. Cannellini beans (white kidney beans) are a bit larger and have a slightly firmer texture, which some people prefer. Navy beans work too, though they’re smaller and tend to get a bit mushier – not necessarily a bad thing if you like a creamier chili. Whichever variety you pick, just make sure to drain and rinse your canned beans before adding them to remove excess sodium and that starchy liquid.

Options for Substitutions

This casserole is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Jiffy Cornbread Mix: Any cornbread mix will work here – just follow the package directions for an 8×8 or 9×9 pan. You can also make cornbread from scratch if that’s your thing.
• Sour cream: Greek yogurt makes a great substitute and adds a nice tang. Use the same amount and mix it in the same way.
• White beans: Great Northern beans are traditional, but cannellini or navy beans work just as well. You can even use pinto beans if that’s what you have in the pantry.
• Cream cheese: If you’re out of cream cheese, try using an extra 1/2 cup of sour cream plus 2 tablespoons of butter. It won’t be quite as thick, but it’ll still be creamy and tasty.
• Cooked chicken: Rotisserie chicken is a time-saver, but leftover turkey, canned chicken (drained), or even cooked pork work in a pinch.
• Green chilies: Fresh roasted poblanos or jalapeños can replace canned green chilies. Just dice them up – you’ll need about 3/4 cup. If you want less heat, remove the seeds first.
• Heavy cream: Half-and-half or whole milk can stand in for heavy cream if you’re looking to lighten things up a bit.

Watch Out for These Mistakes While Baking

The biggest mistake when making this casserole is spreading the cornbread topping too thin or unevenly, which can lead to some spots burning while others stay undercooked – use a spoon or spatula to dollop it across the top, then gently spread it to the edges for even coverage.

Another common error is not letting the chili mixture cool for a few minutes before adding the cornbread topping, as pouring it over piping hot liquid can cause the batter to sink and create a gummy layer instead of a fluffy cornbread crust.

Don’t skip cubing the cream cheese into small pieces, because larger chunks won’t melt completely and you’ll end up with pockets of unmixed cream cheese throughout your casserole.

Finally, resist the urge to dig in right away – letting it rest for the full 15-20 minutes allows the cornbread to set properly and makes serving much cleaner, plus it gives the flavors time to come together.

What to Serve With White Chicken Chili Casserole?

This hearty casserole is pretty filling on its own, but I love serving it with a simple side salad topped with avocado, cherry tomatoes, and a lime vinaigrette to balance out all that creamy goodness. Tortilla chips and salsa make a great addition if you want some extra crunch, or you could set out a toppings bar with shredded cheese, jalapeños, and cilantro so everyone can customize their bowl. A side of Mexican street corn or some warm flour tortillas also pairs really well with the flavors in this dish. If you’re feeding a crowd, consider adding some Spanish rice on the side to stretch the meal even further.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 4 days in an airtight container. The cornbread topping might soften a bit as it sits, but it still tastes great. I actually think the flavors get even better the next day after everything has had time to meld together.

Freeze: You can freeze this casserole for up to 3 months, either as a whole dish or in individual portions. Just make sure it’s completely cooled first, then wrap it tightly in plastic wrap and foil. Fair warning though – the cornbread topping won’t be quite as fluffy after freezing, but it’s still delicious.

Reheat: To warm it up, cover with foil and bake at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems a bit dry after reheating, just drizzle a little extra chicken broth or cream over the top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 160-185 g
• Fat: 95-115 g
• Carbohydrates: 305-340 g

Ingredients

For the cornbread topping:

• 8.5 oz cornbread mix (I use Jiffy cornbread mix)
• 15 oz creamed corn (canned, drained if excess liquid)
• 1/4 cup sour cream (room temperature for better mixing)

For the chilli:

• 1/2 tsp white pepper
• 7 oz green chilies (canned, mild or medium heat)
• 3 cups cooked chicken (shredded or diced into bite-sized pieces)
• 1 tsp dried oregano
• 2 tsp garlic powder (freshly ground preferred)
• 8 oz cream cheese (softened to room temperature for smooth blending)
• 2 tsp cumin
• 15 oz white beans (canned, drained and rinsed)
• 2.5 cups chicken broth (I use Swanson chicken broth)
• 2 tsp smoked paprika
• 1 tbsp onion powder

For extra creaminess (optional):

• 1/4 cup heavy cream (optional, adds richness and silky texture)

Step 1: Prepare the Oven and Cornbread Topping

• 8.5 oz cornbread mix
• 15 oz creamed corn
• 1/4 cup sour cream

Preheat your oven to 350°F.

While it heats, combine the cornbread mix, creamed corn, and sour cream in a medium bowl, stirring until just combined—the mixture should be thick and slightly lumpy, not overmixed.

Set this topping mixture aside; it will go on top of the chili just before baking.

Step 2: Build the Chili Base with Spices and Aromatics

• 3 cups cooked chicken
• 15 oz white beans
• 7 oz green chilies
• 2.5 cups chicken broth
• 2 tsp garlic powder
• 2 tsp cumin
• 2 tsp smoked paprika
• 1/2 tsp white pepper
• 1 tsp dried oregano
• 1 tbsp onion powder

In a large pot, combine the cooked chicken, white beans, green chilies, and chicken broth over medium-high heat.

Add all the dry spices: garlic powder, cumin, smoked paprika, white pepper, oregano, and onion powder.

Stir well to distribute the spices evenly throughout the mixture, which will bloom them as the liquid heats.

Bring to a gentle simmer.

Step 3: Simmer and Meld Flavors

Let the chili mixture simmer for about 10 minutes, stirring occasionally.

This allows the spices to fully infuse into the liquid and the flavors to meld together.

I like to let it simmer a bit longer than the original recipe suggests—it really deepens the flavor profile and makes the dish taste more developed.

Step 4: Create a Creamy, Silky Sauce

• 8 oz cream cheese
• 1/4 cup heavy cream

Remove the pot from heat and add the softened cream cheese, stirring constantly until it’s fully melted and incorporated into the chili—the heat from the liquid will melt it smoothly.

If using the heavy cream for added richness and silky texture, stir it in now.

The cream cheese creates a luxurious sauce that binds everything together beautifully.

Step 5: Assemble and Top the Casserole

• chili mixture from Step 4
• cornbread topping from Step 1

Pour the chili mixture into a 9×13 inch baking dish, spreading it in an even layer.

Spoon the cornbread topping mixture over the chili, spreading it gently to cover most of the surface—it doesn’t need to be perfectly even, as it will spread slightly during baking.

The cornbread will rise and create a golden crust while the chili stays creamy underneath.

Step 6: Bake Until Golden and Set

Place the casserole in the preheated 350°F oven and bake for 25–30 minutes, until the cornbread topping is golden brown and a toothpick inserted into it comes out clean or with just a few moist crumbs.

The cornbread will puff slightly and become tender while the chili bubbles gently around the edges.

Step 7: Rest and Serve

Remove the casserole from the oven and let it rest for 15–20 minutes before serving.

This resting period allows the cornbread to set fully and makes the dish easier to portion cleanly.

Serve warm with a dollop of sour cream on top and any additional toppings you enjoy, such as shredded cheese, fresh cilantro, or diced jalapeños.

Cornbread White Chicken Chili Casserole

Delicious Cornbread White Chicken Chili Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 8 servings

Calories 2750 kcal

Ingredients

  

For the cornbread topping:

• 8.5 oz cornbread mix (I use Jiffy cornbread mix)
• 15 oz creamed corn (canned, drained if excess liquid)
• 1/4 cup sour cream (room temperature for better mixing)

For the chilli:

• 1/2 tsp white pepper
• 7 oz green chilies (canned, mild or medium heat)
• 3 cups cooked chicken (shredded or diced into bite-sized pieces)
• 1 tsp dried oregano
• 2 tsp garlic powder (freshly ground preferred)
• 8 oz cream cheese (softened to room temperature for smooth blending)
• 2 tsp cumin
• 15 oz white beans (canned, drained and rinsed)
• 2.5 cups chicken broth (I use Swanson chicken broth)
• 2 tsp smoked paprika
• 1 tbsp onion powder

For extra creaminess (optional):

• 1/4 cup heavy cream (optional, adds richness and silky texture)

Instructions

 

• Preheat your oven to 350°F. While it heats, combine the cornbread mix, creamed corn, and sour cream in a medium bowl, stirring until just combined—the mixture should be thick and slightly lumpy, not overmixed. Set this topping mixture aside; it will go on top of the chili just before baking.
• In a large pot, combine the cooked chicken, white beans, green chilies, and chicken broth over medium-high heat. Add all the dry spices: garlic powder, cumin, smoked paprika, white pepper, oregano, and onion powder. Stir well to distribute the spices evenly throughout the mixture, which will bloom them as the liquid heats. Bring to a gentle simmer.
• Let the chili mixture simmer for about 10 minutes, stirring occasionally. This allows the spices to fully infuse into the liquid and the flavors to meld together. I like to let it simmer a bit longer than the original recipe suggests—it really deepens the flavor profile and makes the dish taste more developed.
• Remove the pot from heat and add the softened cream cheese, stirring constantly until it's fully melted and incorporated into the chili—the heat from the liquid will melt it smoothly. If using the heavy cream for added richness and silky texture, stir it in now. The cream cheese creates a luxurious sauce that binds everything together beautifully.
• Pour the chili mixture into a 9x13 inch baking dish, spreading it in an even layer. Spoon the cornbread topping mixture over the chili, spreading it gently to cover most of the surface—it doesn't need to be perfectly even, as it will spread slightly during baking. The cornbread will rise and create a golden crust while the chili stays creamy underneath.
• Place the casserole in the preheated 350°F oven and bake for 25–30 minutes, until the cornbread topping is golden brown and a toothpick inserted into it comes out clean or with just a few moist crumbs. The cornbread will puff slightly and become tender while the chili bubbles gently around the edges.
• Remove the casserole from the oven and let it rest for 15–20 minutes before serving. This resting period allows the cornbread to set fully and makes the dish easier to portion cleanly. Serve warm with a dollop of sour cream on top and any additional toppings you enjoy, such as shredded cheese, fresh cilantro, or diced jalapeños.