Every now and then you come across a gem of a recipe. And this recipe is one of those little gems. This Chili Chicken Casserole may not look like much on the surface but believe me, it’s packed full of flavor!
This Chicken Casserole is so good that everyone will be asking for seconds. A little tip I have shared before on this blog before, you can use pre-cooked shredded rotisserie chicken from Costco or your local grocery store to make the preparation of this casserole even easier.
For those of you that don’t like spicy dishes, don’t fear! This Chili Chicken Casserole would probably rate a big fat “0” on the Scoville Scale.
🌡️ How Hot are the Peppers
The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.
|Pepper Type||Scoville Rating (Heat)|
|Tabasco & Cayenne||30,000-50,000|
🐓 How to Handle Raw Chicken
Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (which prevents cross-contamination).
Wash all utensils and cutting boards (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
💭 Recipe Tip
While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.
For more great recipes with Ricotta Cheese, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Chili Chicken Casserole recipe (see recipe card for quantities): Sour Cream, Ricotta Cheese, Cream Cheese, Chicken, Short Grain Rice, Monterey Jack Cheese, Cream of Chicken Soup, Green Chilies, Diced Tomatoes, Black Beans, Black Olives, Garlic Salt and Tortilla Chips.
🥣 How to Make Chili Chicken Casserole
Preheat oven to 350°F.
In a large mixing bowl, combine sour cream, ricotta cheese and cream cheese. Add garlic salt and mix until smooth.
Add all the remaining ingredients (except tortilla chips) to the large mixing bowl. Toss until everything is well combined.
Pour chicken mixture into ungreased 9 x 13 baking dish. Cover chicken mixture with crushed tortilla chips.
Bake for 30 minutes.
Hot Rod's Chili Chicken Casserole
- Bowl for Mixing
- Baking Dish
- 1 Cup Sour Cream
- ½ Cup Ricotta Cheese
- 3 oz Cream Cheese
- 3 Cups Chicken Breasts, Cooked & Chopped
- 3 Cups Short Grain Rice, Cooked
- 1 ½ Cups Monterey Jack Cheese, Shredded
- 1 Can Condensed Cream of Chicken Soup
- 4 oz Green Chilies
- 15 oz Diced Tomatoes
- 15 oz Black Beans
- 4 oz Black Olives
- ½ teaspoon Garlic Salt
- 2 Cups Tortilla Chips
- Preheat oven to 350°F.
- In a large mixing bowl, combine sour cream, ricotta cheese and cream cheese. Add garlic salt and mix until smooth.
- Add all the remaining ingredients (except tortilla chips) to the large mixing bowl. Toss until everything is well combined.
- Pour chicken mixture into ungreased 9 x 13 baking dish. Cover chicken mixture with crushed tortilla chips.
- Bake for 30 minutes.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This chili chicken casserole is so tasty. Made a double batch and it was gone in no time. Best chili I have ever made.