Description
A delightful Street Corn Chicken Casserole, featuring a creamy blend of chicken, corn, and cheeses, baked to golden perfection with a crunchy topping. Perfect for casual gatherings and easy to make.
Ingredients
CASSEROLE BASE
- 2 cups cooked, shredded chicken (rotisserie preferred)
- 4 cups corn kernels (fresh, frozen, or drained canned)
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Monterey Jack cheese (or Mexican blend)
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Juice of 1 lime
- Salt and black pepper, to taste
TOPPING
- 1 cup crushed tortilla chips
- 1/2 cup shredded Monterey Jack cheese
OPTIONAL GARNISHES
- Extra chopped fresh cilantro
- Lime wedges
- Hot sauce
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Mix the casserole base: Combine chicken, corn, cream cheese, sour cream, mayonnaise, cheeses, cilantro, seasonings, and lime juice. Spread into the baking dish.
- Add toppings: Sprinkle cotija cheese on top. Mix tortilla chips and cheese, then spread over the casserole.
- Bake: Bake uncovered for 25-30 minutes until hot, bubbly, and golden brown.
- Garnish and serve: Cool slightly, garnish with cilantro, lime, and hot sauce. Serve warm.
Notes
- Utilize rotisserie chicken for added flavor and convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg
