Creamy White Chicken Chili Bake
This Creamy White Chicken Chili Bake combines tender shredded chicken, white beans, green chiles, and a velvety cream cheese base, all topped with melted Monterey Jack and baked until golden and bubbling.It is the ultimate cozy weeknight dinner that comes together in under 45 minutes and tastes even better the next day.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Hand mixer or sturdy spatula
- Cooking spray
Ingredients
- 3 cups shredded cooked chicken from leftover rotisserie chicken preferred
- 8 oz cream cheese softened to room temperature
- 0.5 cup chicken broth low sodium
- 1 can white cannellini beans 15 oz, drained and rinsed
- 1 can diced green chiles 4 oz, drained
- 1 cup frozen corn no need to thaw
- 1 tsp garlic powder
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper
- 1 cup shredded Monterey Jack cheese for topping
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a 9x13-inch baking dish with cooking spray.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or sturdy spatula until completely smooth. Pour in the chicken broth and mix until fully incorporated and lump-free.
- Add the shredded chicken, drained white beans, diced green chiles, frozen corn, garlic powder, cumin, oregano, salt, and black pepper to the cream cheese mixture. Stir until everything is evenly combined and coated in the creamy base.
- Taste the mixture and adjust seasoning as needed. Transfer the filling to the prepared baking dish and spread into an even layer using a spatula.
- Scatter the shredded Monterey Jack cheese evenly over the top of the filling, covering all the way to the edges.
- Bake uncovered in the preheated oven for 25 to 30 minutes, until the cheese is melted and golden in spots and the edges of the bake are visibly bubbling.
- Remove from the oven and allow the bake to rest for 5 minutes before scooping and serving. Garnish with sour cream, sliced avocado, fresh cilantro, and a squeeze of lime if desired.
Notes
For the creamiest result, make sure your cream cheese is fully softened before mixing. Always drain canned beans and chiles well to prevent a watery bake. This dish freezes beautifully without the cheese topping for up to 3 months. Reheat covered in a 350F oven for 20 minutes or microwave individual portions for 2 to 3 minutes.