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Cozy Roasted Hatch Green Chili Chicken Casserole with Easy Cornbread Topping

roasted hatch green chili chicken casserole - featured image
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A warm and comforting casserole featuring tender chicken, smoky roasted Hatch green chilies, and a crisp, golden cornbread topping. Perfect for cozy nights and quick dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup roasted Hatch green chilies, peeled and chopped
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1/2 cup sour cream (or Greek yogurt as substitute)
  • 1 cup shredded sharp cheddar cheese
  • 4 tablespoons unsalted butter, divided (softened for cornbread topping)
  • 1 box cornbread mix (e.g., Jiffy or gluten-free alternative)
  • 1/3 cup milk (whole or dairy-free)
  • Salt and pepper, to taste
  • 1 teaspoon cumin
  • Chopped fresh cilantro (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your casserole dish with butter or non-stick spray.
  2. Heat 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and sauté for about 4 minutes until translucent and fragrant.
  3. Add the minced garlic and cook for another 30 seconds, careful not to burn it.
  4. Add the chicken pieces, season with salt, pepper, and 1 teaspoon cumin. Cook for about 6–8 minutes, stirring occasionally, until the chicken is no longer pink on the outside but not fully cooked through.
  5. Stir in the roasted Hatch green chilies and pour in the chicken broth. Let it simmer gently for 5 minutes until the broth reduces slightly and the flavors meld.
  6. Remove from heat and stir in the sour cream and half the shredded cheddar cheese. Mix well until creamy and combined.
  7. Transfer this mixture into your prepared casserole dish, spreading it out evenly.
  8. In a separate bowl, mix the cornbread mix with the milk and remaining 2 tablespoons of melted butter. Stir until just combined—do not overmix.
  9. Evenly spread the cornbread batter over the chicken mixture. Sprinkle the remaining cheddar cheese on top.
  10. Bake the casserole for 25–30 minutes until the cornbread topping is golden brown and cooked through. A toothpick inserted in the topping should come out clean.
  11. Remove from oven and let rest for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.

Notes

If the cornbread topping browns too quickly, tent the casserole loosely with foil midway through baking. For a crispier topping, finish under the broiler for 1–2 minutes, watching carefully to avoid burning. Do not overmix the cornbread batter to keep the topping light and tender. Roasting fresh Hatch chilies enhances smoky flavor; if using jarred, sauté or roast briefly before adding.

Nutrition

Keywords: Hatch green chili, chicken casserole, cornbread topping, comfort food, easy dinner, roasted chilies, Southwest cuisine

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