Chicken Frito Pie Casserole

Chicken Frito Pie Casserole is a bold, comforting dish made with tender chicken thighs, white beans, fire-roasted green chiles, melty Monterey Jack cheese, and crunchy Fritos. Simmered on the stovetop, then layered and baked, this easy weeknight casserole delivers big flavor with minimal effort.

Course Main Course

Cuisine American, Tex-Mex

Keyword Chicken Frito Pie Casserole

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 412kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For the oil, broth, and seasonings.
heavy based pot For browning the chicken and simmering everything together.
baking dish 8x8 To layer and bake the Frito pie.
wooden spoon For stirring as you cook.
cheese grater If you’re shredding the Monterey Jack yourself (highly recommended).

Ingredients

3 tbsps. olive oil
1.5 lbs. boneless, skinless chicken thighs cut into 1" bite-sized pieces
salt and pepper
1 yellow onion
3 cloves garlic crushed
1 tbsp. chile powder
2 cups low-sodium chicken broth
1 (7 oz.) can or 2 (4 oz.) cans fire-roasted green chiles
2 (15 oz.) cans cannellini beans drained and rinsed
2.5 cups regular sized Fritos corn chips divided
2 cups shredded Monterey Jack cheese (shred yourself for best results)
Garnish with cilantro, avocado and sour cream (optional)

Instructions

Preheat the oven to 350°F.
In a large heavy-bottomed pot, heat oil over medium-high heat. Season the chicken with salt and pepper, then brown on both sides for a total of 6 minutes. Remove the chicken to a plate.
3 tbsps. olive oil, 1.5 lbs. boneless, skinless chicken thighs, salt and pepper
Add the onion, garlic, and chili powder to the pot and stir. Sauté until tender, about 4 minutes.
1 yellow onion, 3 cloves garlic, 1 tbsp. chile powder
Return the chicken to the pot. Stir in the broth, green chiles, and beans. Bring to a boil, then reduce to a simmer. Cook uncovered over medium heat for 30 minutes, stirring occasionally, until most of the liquid has evaporated.
2 cups low-sodium chicken broth, 1 (7 oz.) can or 2 (4 oz.) cans fire-roasted green chiles, 2 (15 oz.) cans cannellini beans
Add 1 1/2 cups of Fritos to a 2-quart (8x8-inch) casserole dish. Top with the chicken mixture, remaining Fritos, and cheese. Bake for 15 minutes.
2.5 cups regular sized Fritos corn chips, 2 cups shredded Monterey Jack cheese
Garnish each serving with cilantro, avocado, and sour cream.
Garnish with cilantro, avocado and sour cream

Video

Notes

For optimal outcomes when making this chicken Frito pie casserole, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition