白鸡辣椒砂锅 White Chicken Chili Casserole

Step 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). 收集所有成分。将烤箱预热至 400 华氏度 （200 摄氏度）。

Step 2 Melt butter over medium heat In a 12 inch oven-going deep skillet. 在12英寸烤箱的深煎锅中用中火融化黄油。

Step 3 Add onion and bell pepper to skillet, cook for 3— 4 minutes, until onions are translucent. 在煎锅中加入洋葱和甜椒，煮3到4分钟，直到洋葱呈半透明状。

Step 4 Add garlic, cook for 1 minute. 加入大蒜，煮1分钟。

Step 5 Reduce heat down to medium. Add chicken, beans, chili powder, cumin, salt pepper and and cayenne pepper, if using. Cook and stir until heated through, about 1 minute. 将热量降至中火。加入鸡肉、豆类、辣椒粉、小茴香、盐胡椒粉和辣椒粉 (如果使用）。煮熟并搅拌至加热，约1分钟。

Step 6 Stir in green chilis, chicken soup, 2/3 cup of the milk, and cream cheese. Cook and stir until cheese is melted, about 2 minutes. Remove from heat and set aside. 加入青辣椒、鸡汤、2/3杯牛奶和奶油奶酪搅拌。煮熟井搅拌至奶酪融化，约2分钟。关火，放在一边。

Step 7 Combine cornbread mix, the remaining 2/3 cup of milk, egg, and jalapeno, if using in a medium bowl. 将玉米面包粉、剩余的2/3杯牛奶、鸡蛋和墨西哥胡椒混合，如果在一个中等大小的碗中使用。

Step 8 Pour cornbread batter over chicken chili mixture in skillet. Using the back of a spoon, spread cornbread mixture evenly over chicken mixture. 将玉米面包面糊倒在煎锅中的鸡肉辣椒混合物上。用勺子的背面，将玉米面包混合物均匀地铺在鸡肉混合物上。

Step 9 Bake until cornbread is fully cooked (a toothpick comes out clean) and the casserole is bubbling around the edges, 25 to 30 minutes. 烘烤至玉米面包完全煮熱 （牙签取出干净），砂锅边缘冒泡，需要25到30分钟。