Description
A creamy, cheesy Street Corn Chicken Casserole packed with tender chicken, sweet corn, and zesty tomatoes with green chilies, baked to bubbly perfection for an easy and comforting family meal.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups corn kernels
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large mixing bowl, combine shredded chicken, corn kernels, and drained diced tomatoes with green chilies.
- Add sour cream, mayonnaise, chili powder, garlic powder, salt, and pepper. Stir until evenly combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake for 25–30 minutes, or until hot and bubbly and the cheese is fully melted.
- Remove from oven and let rest for a few minutes before serving warm.
Notes
- Top with crushed tortilla chips before baking for added crunch.
- Add chopped cilantro and a squeeze of lime juice for extra freshness.
- Substitute Monterey Jack or Mexican-blend cheese for cheddar.
- Use Greek yogurt instead of sour cream for a lighter option.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 95 mg
