Print

Creamy Hatch Green Chile Chicken Casserole Recipe with Easy Cornbread Topping

Creamy Hatch Green Chile Chicken Casserole - featured image
Print Recipe

A comforting and creamy chicken casserole featuring smoky roasted Hatch green chiles and a golden, buttery cornbread topping. Perfect for weeknight dinners or cozy gatherings.

Ingredients

Scale
  • 2 large chicken breasts, cooked and shredded
  • 1 cup roasted Hatch green chiles, diced (fresh roasted or canned)
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onions, sautéed
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tbsp sugar
  • 1/2 cup milk (whole or 2%)
  • 1 large egg, beaten
  • 3 tbsp unsalted butter, melted
  • A pinch of salt

Instructions

  1. Roast the Hatch green chiles over an open flame or under a broiler until skins blacken and blister (about 5-7 minutes). Place in a bowl covered with plastic wrap to steam for 10 minutes, then peel, seed, and chop roughly.
  2. If chicken is not cooked, poach chicken breasts in simmering water with a pinch of salt for about 15 minutes until cooked through. Let cool slightly and shred into bite-sized pieces.
  3. In a skillet over medium heat, sauté diced onions until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant. Remove from heat.
  4. In a large bowl, combine softened cream cheese and sour cream until smooth. Stir in shredded cheddar cheese, chicken broth, cumin, salt, and pepper. Fold in shredded chicken, roasted green chiles, and sautéed onions and garlic. Mix gently but thoroughly.
  5. Preheat oven to 375°F (190°C).
  6. In a medium bowl, whisk together cornmeal, flour, baking powder, sugar, and salt. In a separate small bowl, combine milk, beaten egg, and melted butter. Pour wet ingredients into dry and stir just until combined; do not overmix.
  7. Grease a 9×13-inch baking dish. Pour the chicken and chile filling into the dish and smooth the top. Spoon the cornbread batter evenly over the filling, spreading gently.
  8. Bake for 30-35 minutes until the topping is golden brown and filling bubbles around edges. A toothpick inserted into the cornbread topping should come out mostly clean.
  9. Let the casserole rest for 10 minutes before serving to set and meld flavors.

Notes

If topping browns too quickly, tent loosely with foil after 20 minutes. To thicken runny filling, add more cheese or a tablespoon of flour. For dairy-free, substitute sour cream and cream cheese with coconut yogurt and plant-based cream cheese. Overmixing cornbread batter can cause tough topping. Roasting fresh Hatch chiles adds smoky depth but canned chiles are a convenient substitute.

Nutrition

Keywords: Hatch green chile, chicken casserole, cornbread topping, creamy casserole, comfort food, easy dinner, weeknight meal

Find it online: https://cooksybite.com/creamy-hatch-green-chile-chicken-casserole-recipe-with-easy-cornbread-topping/