Street Corn Chicken Casserole
A hearty blend of chicken, corn, creamy cheeses, and a crunchy topping, all baked to warm perfection.
Ingredients
- 2 cupscooked, shredded chicken (rotisserie preferred)
- 4 cupscorn kernels (fresh, frozen, or drained canned)
- 8 ouncescream cheese, softened
- 1 cupsour cream
- ½ cupmayonnaise
- 1 cupshredded monterey jack cheese (or mexican blend)
- ½ cupcrumbled cotija cheese (or feta as substitute)
- ¼ cupchopped fresh cilantro
- 2 tablespoonschili powder
- 1 teaspoongarlic powder
- 1 teaspoonground cumin
- 1juice of lime
- salt and black pepper, to taste
- 1 cupcrushed tortilla chips
- ½ cupshredded monterey jack cheese
- extra chopped fresh cilantro
- lime wedges
- hot sauce
Directions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
- 2
In a large bowl, thoroughly mix shredded chicken, corn, softened cream cheese, sour cream, mayonnaise, Monterey Jack cheese, half of the cotija, chopped cilantro, chili powder, garlic powder, ground cumin, lime juice, salt, and pepper until smooth and uniform.
- 3
Evenly spread the mixture into the prepared baking dish. Sprinkle the remaining cotija cheese evenly over the top.
- 4
Combine crushed tortilla chips with the remaining Monterey Jack cheese in a small bowl. Evenly distribute this mixture over the casserole.
- 5
Bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown. Allow to cool slightly, then garnish with additional chopped cilantro, lime wedges, and hot sauce as desired. Serve warm.