Street Corn Chicken Casserole
A creamy, cheesy casserole that combines the flavors of Mexican street corn with juicy chicken and rice.
Servings: 6 servings
Equipment
- Mixing Bowl
- Casserole Dish
Ingredients
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced bell peppers (red, yellow, or green)
- 1 cup creamy cheese (such as sour cream or cream cheese)
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 2 cups cooked rice (white or brown)
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, corn kernels, diced bell peppers, cooked rice, and creamy cheese. Mix until everything is evenly blended.
- Sprinkle in the chili powder, garlic powder, salt, and pepper. Stir well to ensure the seasonings are distributed throughout the mixture.
- Grease a 9x13 inch casserole dish lightly with oil or non-stick spray. Spoon the chicken and corn mixture evenly into the dish.
- Top with the shredded cheese, spreading it out so the entire surface is covered.
- Bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and has a light golden tint.
- Remove from the oven and let the casserole cool for a few minutes to set.
- Sprinkle with fresh chopped green onions before slicing and serving.
- Serve hot. Enjoy the comforting flavors and creamy texture!
Notes
For extra creaminess, add a few tablespoons of mayonnaise or Greek yogurt along with the sour cream or cream cheese.