Description
A delicious and creamy casserole combining shredded chicken, corn, and a blend of cheeses, inspired by the flavors of street corn.
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 2 cups corn (fresh, frozen, or canned)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
- 1 can (10.5 oz) cream of chicken soup
- 1 can diced green chiles
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cumin
- Salt & pepper to taste
- 2 cups cooked pasta or 2 cups crushed tortilla chips (choose your base)
- Fresh cilantro & lime for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray or butter.
- In a large bowl, combine sour cream, mayonnaise, cream of chicken soup, diced green chiles, and all the seasonings — chili powder, garlic powder, paprika, cumin, salt, and pepper. Stir until smooth.
- Stir in the shredded chicken, corn, cheddar, mozzarella, and your choice of cooked pasta or crushed tortilla chips. Mix gently until everything is evenly coated.
- Spread the mixture evenly into your prepared casserole dish. Bake uncovered for 25–30 minutes, until bubbly and lightly golden on top.
- Top with chopped cilantro and a squeeze of lime juice before serving.
Notes
- Feel free to customize the base with either pasta or tortilla chips based on your preference.
- Adjust the spices to your liking for more or less heat.
- The casserole can be prepared ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg