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Sheet-Pan White Chicken Chili with Cornbread

sheet-pan white chicken chili with cornbread Entree
Sheet-Pan White Chicken Chili with Cornbread
  • Prep 20 min
  • Total 40 min
  • Servings 4

In a world where anything is possible, why wouldn’t we turn chili into a sheet-pan dinner? Ingredients for white chicken chili come together on the sheet pan before cheesy cornbread gets added and baked on top for the comfort food twist no one saw coming. ...MORE+ LESS-

July 3, 2018

Ingredients

2
cups shredded Monterey Jack cheese (8 oz)
4
oz (half of 8-oz package) cream cheese, cubed
1/2
cup milk
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
1
can (15.25 oz) whole kernel corn, drained
1
can (4.5 oz) Old El Paso™ chopped green chiles
6
green onions, thinly sliced, white and green parts separated
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1
teaspoon ground cumin
1/4
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1
lb boneless skinless chicken breasts, cut in 1-inch pieces
1
pouch Betty Crocker™ cornbread & muffin mix
2
tablespoons butter, melted
1
egg
Chopped fresh cilantro leaves and sour cream

Steps

Hide Images
  • 1
    Heat oven to 425°F. Spray 15x10x1-inch rimmed sheet pan with cooking spray. Meanwhile, in large microwavable bowl, mix 1 cup of the Monterey Jack cheese, the cream cheese and 1/4 cup of the milk. Microwave uncovered on High 2 minutes; stir, then microwave in 30-second intervals until cheese melts and mixture is easily stirred smooth.
  • 2
    Stir in beans, corn, chiles, green onion whites, taco seasoning mix, cumin, salt and ground red pepper. Stir in chicken. Spread evenly on sheet pan.
  • 3
    In medium bowl, mix cornbread mix, remaining 1/4 cup milk, the melted butter and egg until just moistened (batter will be lumpy). Stir in remaining cup of Monterey Jack cheese. Spoon mixture in 12 dollops (2 rounded tablespoons each) over chicken mixture. Bake 17 to 22 minutes or until mixture is hot (at least 165°F) and chicken and cornbread are cooked through.
  • 4
    Top with green onion greens and cilantro; serve with sour cream.

Expert Tips

  • Can’t get enough toppings? Diced avocado and sliced jalapeños make nice additions.
  • Like it hot? Opt for shredded pepper Jack cheese instead of Monterey Jack.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
870
Calories from Fat
380
% Daily Value
Total Fat
42g
65%
Saturated Fat
23g
115%
Trans Fat
1g
Cholesterol
220mg
73%
Sodium
1930mg
81%
Potassium
570mg
16%
Total Carbohydrate
69g
23%
Dietary Fiber
6g
24%
Sugars
17g
Protein
54g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
4%
4%
Calcium
60%
60%
Iron
30%
30%
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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