Cream Cheese Chicken Casserole Recipes Recipes Recipe For Chili

CREAM CHEESE CHICKEN CHILI

Cream Cheese Chicken Chili image

This ultra creamy Cream Cheese White Chicken Chili is made easy in your slow cooker! Just dump, cook, and mix to the most tender and flavorful chicken chili perfect for feeding a crowd.

Provided by Kimber

Categories Dinner

Time 2h40m

Number Of Ingredients 19

Ingredients

3 lbs chicken breast (boneless, skinless)
1 yellow onion (diced)
32 oz chicken broth
32 oz great northern beans ((2 cans) drained and rinsed)
16 oz pinto beans ((1 can) drained and rinsed)
12 oz chopped green chiles ((3 cans))
1 lime (juiced)
4 cloves garlic (pressed)
1 tbsp dried oregano
2 tsp cumin
1 tsp chili powder
1 tsp salt
1 tsp ground black pepper
8 oz cream cheese
1 cup sour cream
fresh cilantro (chopped)
cheddar cheese (shredded)
tortilla chips
avocado (diced)

Steps:

Place the chicken breast in the bottom of a slow cooker. Cover with green chiles, onion, beans, seasonings, garlic, and lime juice. Pour in the broth and mix to combine.
Cook on low for 3.5-4 hours or high for 2.5-3 hours.
Once chicken is done, remove the chicken breast and shred or chop the chicken and return to crock pot. Then place the cream cheese on top and allow to soften for 3-5 minutes.
Stir in the cream cheese and sour cream and serve warm with your choice of toppings. Enjoy!

Nutrition Facts : ServingSize 1.5 cups, Calories 473 kcal, Carbohydrate 37 g, Protein 43 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 124 mg, Sodium 957 mg, Fiber 12 g, Sugar 2 g

SLOW COOKER CREAM CHEESE CHICKEN CHILI

Slow Cooker Cream Cheese Chicken Chili image

Chicken chili made in the slow cooker with a cream cheese sauce.

Provided by Andrea Escobar

Time 6h5m

Yield 4

Number Of Ingredients 9

Ingredients

2 (5 ounce) skinless, boneless chicken breast halves
1 (15.25 ounce) can corn, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 (1 ounce) package ranch dressing mix
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (8 ounce) package light cream cheese, cubed

Steps:

Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.

Nutrition Facts : Calories 430.4 calories, Carbohydrate 49.4 g, Cholesterol 72 mg, Fat 13.5 g, Fiber 10.8 g, Protein 30.8 g, SaturatedFat 7.1 g, Sodium 1721.1 mg, Sugar 3.7 g

CHICKEN AND CHILES CASSEROLE

Chicken and Chiles Casserole image

This casserole makes good use of leftover meat and is very filling. -Lois Keel, Alburquerque, New Mexico

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 cup sour cream
1 cup half-and-half cream
1 cup chopped onion
1 can (4 ounces) chopped green chiles
1 teaspoon salt
1/2 teaspoon pepper
1 package (2 pounds) frozen shredded hash brown potatoes
2-1/2 cups cubed cooked chicken
2-1/2 cups shredded cheddar cheese, divided
Chopped fresh cilantro, optional

Steps:

Preheat oven to 350°. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese. , Pour the mixture into a greased 13x9-in. or 3-qt. baking dish. Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro.

Nutrition Facts : Calories 410 calories, Fat 21g fat (14g saturated fat), Cholesterol 111mg cholesterol, Sodium 647mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein.

LOW-CARB CHICKEN CHILI CASSEROLE

Low-Carb Chicken Chili Casserole image

This tasty, low-carb casserole is perfect whether you're watching your waistline or not. It's full of chicken and chili flavor with a lovely crust on top, it's always a favorite!

Provided by SunnyDaysNora

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ cup diced onion
1 large cooked chicken breast, shredded
1 ½ teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon seasoned salt
½ teaspoon red pepper flakes
½ teaspoon ground cumin
1 cup shredded Cheddar cheese
2 (4 ounce) cans diced green chiles
¾ cup milk
2 large eggs
¼ cup crushed pork rinds

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.
Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.
Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.
Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.

Nutrition Facts : Calories 275 calories, Carbohydrate 6.2 g, Cholesterol 121.8 mg, Fat 18.3 g, Fiber 1.2 g, Protein 22.7 g, SaturatedFat 7.2 g, Sodium 763.6 mg, Sugar 3.6 g

NEW MEXICO STYLE CHILI CHICKEN CASSEROLE

New Mexico Style Chili Chicken Casserole image

This is an easy to make tasty dish that I clipped from my local newspaper. I especially like that it can be prepared a day ahead.

Provided by Chris from Kansas

Categories One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can chicken broth
2 (4 ounce) cans chopped green chilies, drained
1 cup chopped onion
1 cup light sour cream
1/2 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon fresh ground black pepper
2 (10 1/2 ounce) cans condensed cream of chicken soup
1 garlic clove, minced
20 (6 inch) corn tortillas
4 cups shredded cooked chicken breasts (about 1 pound)
2 cups finely shredded low-fat cheddar cheese

Steps:

Heat oven to 350°F.
Coat a 9x13 dish with cooking spray.
In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
Bring to a boil, stirring constantly.
Remove from heat.
Spread 1 cup mixture in the dish.
Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
Repeat layers, ending with cheese.
Spread remaining soup mixture over cheese.
Bake 30 minutes or until bubbly.
Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.

Nutrition Facts : Calories 453.9, Fat 16.9, SaturatedFat 6.3, Cholesterol 80.8, Sodium 1104.3, Carbohydrate 39.8, Fiber 4.6, Sugar 3.6, Protein 35.9