Street Corn Chicken Casserole
A comforting and creamy casserole that combines tender chicken with street corn flavors, topped with melted cheese for a delightful fusion of tastes.
Ingredients
Main Ingredients
- 3 cups cooked, shredded chicken
- 2 cups corn (fresh, frozen, or canned)
- 1 cup sour cream Can substitute with Greek yogurt for a lighter option.
- 1 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
- 1 can cream of chicken soup (10.5 oz) Check for gluten-free if needed.
- 1 can diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt & pepper to taste
- 2 cups cooked pasta or crushed tortilla chips Choose your base.
- Fresh cilantro & lime for topping (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
- In a large bowl, combine the sour cream, mayonnaise, cream of chicken soup, diced green chiles, and all seasonings. Stir until smooth.
- Fold in the shredded chicken and corn until evenly coated.
- Gently mix in the shredded cheddar and mozzarella cheese.
- Incorporate your choice of base: pasta or crushed tortilla chips.
- Transfer the mixture into the prepared casserole dish, spreading it evenly.
Baking
- Bake in the preheated oven for 25–30 minutes or until bubbly and the top is lightly golden brown.
Finishing Touches
- Let the casserole rest for a few minutes before serving. Top with fresh cilantro and lime juice if desired.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container for up to 3–4 days. For freezing, cool completely and store in a freezer-safe container for up to 2–3 months.