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Sheet-Pan White Chicken Chili with Cornbread

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Tablespoon Kitchens
Updated Jul 3, 2018
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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.

Sheet-Pan White Chicken Chili with Cornbread

  • Prep Time 20 min
  • Total 40 min
  • Servings 4
  • Ingredients 16
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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 oz) Old El Paso™ Chopped Green Chiles
  • 6 green onions, thinly sliced, white and green parts separated
  • 1 packet (.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 (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 2 tablespoons butter, melted
  • 1 egg
  • Chopped fresh cilantro leaves and sour cream

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Top with green onion greens and cilantro; serve with sour cream.

Nutrition

870 Calories
42g Total Fat
54g Protein
69g Total Carbohydrate
17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
870
Calories from Fat
380
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.

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