Chicken Chili Casserole

By Kmac_4

Ingredients

• 1/4 C vegetable oil
• 1/2 C finely chopped onion
• 1 clove garlic, minced
• 1 t chili powder
• 1/2 t cumin
• 1/2 t oregano
• 3 T cornmeal
• 2 1/2 C chicken broth
• 1 C tomato sauce
• 4 C chopped or shredded cooked chicken
• 2 C corn kernels
• 15 1/2 oz. can black beans, rinsed and drained
• 1 1/2 t salt
• 1/2 t freshly ground pepper
• 3 C tortilla chips
• 1 1/2 C finely shredded mild cheddar cheese
• 1/2 C finely shredded Monterey Jack cheese

Details

Servings 6

Preparation

Step 1

In a large stockpot or dutch oven heat the oil over medium heat. Add onion, garlic, chili powder, cumin and oregano. Saute for 3 minutes, or until the garlic is fragrant.

Add the cornmeal, stirring for about 2 minutes. Slowly add the broth and tomato sauce, then bring the mixture toa boil and simmer for 10 minutes.

Add the chicken, corn, beans, salt and pepper. Simmer uncovered for 30 minutes. Stir frequently to prevent sticking.

Lightly coat a 9 x 13 baking dish and cooking spray. Line the dish with enough tortilla chis to cover the bottom. Spoon the chili over the chips then top with remaining chips and sprinkle with the cheeses.

Let the chili cool then cover and refrigerate up to 2 days or freeze for up to 1 month.

The day before serving, move the chili to the refrigerator and let thaw overnight. When ready to serve, preheat the oven to 350. Let the chili sit at room temp for 30 minutes. Bake covered for 20 minutes or until the cheese has melted and the chili is bubbling.