The Pioneer Woman Tasty Kitchen
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White Chili Casserole

4.66 Mitt(s) 9 Rating(s)9 votes, average: 4.66 out of 59 votes, average: 4.66 out of 59 votes, average: 4.66 out of 59 votes, average: 4.66 out of 59 votes, average: 4.66 out of 5

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Level: Easy

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Description

Chicken and white kidney beans in a creamy sauce, stacked between whole wheat tortillas and topped with cheese.

Ingredients

  • 1 whole Onion, Diced
  • 1 clove Garlic, Crushed
  • 2 stalks Celery, Diced
  • 1 whole Green Pepper, Diced
  • 1 can (19 Oz. Can) White Kidney Beans
  • 1 cup Chicken Broth
  • 1 can (4 Oz. Can) Diced Green Chilies
  • 1 cup Light Sour Cream
  • ½ teaspoons Salt
  • 1 teaspoon Cumin
  • ½ teaspoons Ground Black Pepper
  • 1 can (10.75 Oz. Can) Low-fat Condensed Cream Of Chicken Soup
  • 4 cups Cooked Shredded Chicken Breasts
  • 4 whole Large (or 8 Small) Whole Wheat Tortillas
  • 2 cups Shredded Low-fat Cheddar Cheese
  • ¼ cups Green Onions, Sliced

Preparation

Preheat oven to 350F. Coat a 9×13 dish with cooking spray. In a large non-stick pan, saute onions, garlic, celery and green pepper until soft, about 5 minutes. Add kidney beans, broth, chilies, sour cream, salt, cumin, pepper and soup. Bring to a boil, stirring constantly. Remove from heat and stir in shredded chicken. Spread 1/3 of the mixture into the bottom of the dish. Top with half of the tortillas, overlapping and cutting as necessary to fit. Top with 1/3 sauce mixture, then sprinkle on half of the cheese. Cover with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions. Bake for 30-35 minutes, until bubbly. Let stand for 10 minutes before slicing for serving.

6 Comments

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BaileysMom on 5.4.2011

An alternative to layering the tortillas is to just cut them in pieces and mix it all together, then put in the dish and bake.

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breadandbutter on 9.16.2010

Just made this last night; it was delicious! I added a can of mexicorn instead of the celery and green pepper, used a can of white northern beans instead of kidney, and just sprinkled a little cheese on top.

Thanks for the recipe!

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adrianaofaz on 7.20.2010

I made this for company the other day and we all looved it. Mmmm.
Here are some alterations I made though.
-I added corn
-Layered it in the crockpot and cooked on low all day
-Left out the tortillas all together and serve it over brown rice.
It was so yummy and will definitely make it again

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foodandwhine on 6.24.2010

I think corn tortillas would be fine. I can’t find them where I live so that’s why I use flour ones.

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ninaterheyden on 6.23.2010

Looks sooooo yummy!!!! Should be ok w/ corn tortillas, shouldn’t it?

9 Reviews

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kerryscookin on 10.4.2012

This is a great recipe! We really enjoyed it. Thanks for sharing.

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BaileysMom on 5.4.2011

Love the creaminess of this. I cut the tortillas into tortilla chip-sized pieces and mixed it all together (instead of layering the tortillas). I put half in the pan, then sprinkled on half the cheese, the rest of the casserole and then the last of the cheese, and baked it. Turned out great, and very easy to put together.

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keke575 on 3.27.2011

Great comfort food! I used corn in place of the celery (my kids have an adversion to the color green). It turned out great.

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beanjelly on 1.5.2011

This was pretty good! I used corn tortillas and it turned out great. I’ll probably add some jalepeno next time for some spice, use bell peppers instead of celery, and add some corn. But this is a great base recipe to tweak to your preferences.

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prairieprincess on 12.18.2010

I thought this was really good, the family had mixed feelings about it. Darn kids. I’m with melanieintexas and will add more spices and maybe a little jalapeno to give it a little kick but overall I really liked the creamy sauce and the addition of beans. Good recipe.

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