Street Corn Chicken Casserole
A flavorful casserole that combines the best parts of street corn with tender chicken and rich cheeses, creating a comforting dish perfect for family gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 3 cups cooked, shredded chicken
- 2 cups corn (fresh, frozen, or canned)
- 1 cup sour cream can be substituted with Greek yogurt for a lighter version
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese can substitute with pepper jack for more flavor
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) cream of chicken soup can use a vegan version for dairy-free options
- 1 can diced green chiles
Spices
- 1 tsp chili powder adjust to taste
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cumin
- to taste salt & pepper season as desired
Base Options
- 2 cups cooked pasta or crushed tortilla chips choose your base
Toppings (optional)
- to taste fresh cilantro for garnishing
- to taste lime for garnishing
Instructions
Preparation
- Gather all your ingredients onto the counter for easy access.
- Cook and shred your chicken if not done already.
Preheat Oven
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
Mix the Creamy Base
- In a large mixing bowl, combine sour cream, mayonnaise, cream of chicken soup, and diced green chiles. Whisk until smooth.
Add Spices
- Incorporate chili powder, garlic powder, paprika, cumin, salt, and pepper into the creamy mixture. Stir well.
Fold in Chicken and Corn
- Gently fold in the shredded chicken and corn into the mixture.
Incorporate Cheese
- Add shredded cheddar and mozzarella cheeses, mixing gently.
Choose Your Base
- Stir in your choice of cooked pasta or crushed tortilla chips.
Transfer to Casserole Dish
- Pour the mixture into the greased casserole dish and spread evenly.
Bake
- Bake uncovered for 25-30 minutes until bubbly and golden.
Rest Before Serving
- Let the casserole rest for about 10 minutes before serving. Garnish with fresh cilantro and lime juice if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze portions for later enjoyment.