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Street Corn Chicken Casserole Recipe

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★★★★★

4.6 from 136 reviews

Street Corn Chicken Casserole is a creamy, flavorful baked dish that combines shredded cooked chicken with sweet corn, creamy cheeses, and Mexican-inspired spices. Topped with a crunchy cheese and tortilla chip layer, this comforting casserole is perfect for a hearty dinner that’s easy to assemble and full of smoky, tangy, and savory flavors.

Ingredients

Scale

Main Ingredients

  • 3 cups shredded cooked chicken
  • 15 ounces corn kernels, drained
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 cups shredded Monterey Jack cheese, divided
  • 1/4 cup crumbled cotija cheese, divided
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon lime juice
  • Salt to taste
  • Black pepper to taste
  • 6 ounces crushed tortilla chips

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with nonstick spray to prevent sticking.
  2. Prepare the Chicken Mixture: In a large bowl, combine shredded cooked chicken, drained corn, softened cream cheese, sour cream, mayonnaise, and 1 1/2 cups of shredded Monterey Jack cheese. Add half of the crumbled cotija cheese and chopped fresh cilantro. Season the mixture with chili powder, garlic powder, ground cumin, lime juice, salt, and black pepper. Stir everything together until thoroughly blended and creamy.
  3. Assemble the Casserole: Transfer the prepared chicken and corn mixture into the greased baking dish and spread it evenly to form a uniform layer.
  4. Prepare the Topping: In a small bowl, mix the crushed tortilla chips with the remaining 1/2 cup of Monterey Jack cheese, tossing well to ensure the cheese is evenly distributed among the chips.
  5. Add Topping and Bake: Scatter the tortilla chip and cheese mixture evenly over the chicken layer in the baking dish. Bake uncovered for 25 to 30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
  6. Cool and Serve: Let the casserole cool for 5 to 10 minutes before serving. Garnish with additional cilantro, lime wedges, or hot sauce as desired to enhance flavor.

Notes

  • For extra heat, fold in chopped jalapeños into the chicken mixture or serve with hot sauce on the side.
  • Cheddar or pepper jack cheese can be used instead of Monterey Jack for a sharper or spicier flavor.
  • Feta cheese is a good substitute for cotija cheese if unavailable.
  • To prepare ahead, assemble the casserole without the tortilla chip topping, cover, and refrigerate. Add the topping just before baking.
  • Using rotisserie chicken speeds up preparation and adds great flavor.
  • To freeze, cool the baked casserole completely, portion into freezer-safe containers, and store for up to 2 months. Reheat in the oven for best texture.
  • Always check ingredient labels for potential allergens and consult a professional if you have dietary concerns.

Keywords: Street Corn Chicken Casserole, Mexican casserole, baked chicken dish, creamy chicken and corn casserole, cheesy chicken bake, easy dinner recipe, comfort food, crowd-pleaser

Find it online: https://liamjayne.com/street-corn-chicken-casserole-recipe-2/