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 chicken from Costco 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 hot pepper.
Bell Pepper is 0 on the Scoville Scale
Banana Pepper is 0-500 on the Scoville Scale
Poblano Pepper is 1000-1500 on the Scoville Scale
Jalapeño Pepper is 2500-8000 on the Scoville Scale
Tabasco & Cayenne are 30,000-50,000 on the Scoville Scale
Habañero Pepper is 100,000-300,00 on the Scoville Scale
🐓 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 (prevents cross-contamination).
Wash all utensils and cutting board (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.
For more great recipes like this one, 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: 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 this 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.
🍳 Recipe Card
Hot Rod's Chili Chicken Casserole
- 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 Tsp 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.