Description
This Street Corn Chicken Casserole is a flavorful, comforting dish combining shredded chicken, corn, creamy sauces, and melty cheeses baked to golden perfection. It offers the option to use cooked pasta or crushed tortilla chips as a base, topped with fresh cilantro and lime for a zesty finish. Perfect for a hearty family meal, this casserole combines classic Tex-Mex spices with creamy textures and a crispy golden top.
Ingredients
Protein and Vegetables
- 3 cups cooked, shredded chicken
- 2 cups corn (fresh, frozen, or canned)
- 1 can (10.5 oz) diced green chiles
Dairy and Creamy Components
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) cream of chicken soup
Spices and Seasonings
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cumin
- Salt and pepper to taste
Base Options
- 2 cups cooked pasta or 2 cups crushed tortilla chips (choose your base)
Garnish
- Fresh cilantro, chopped (optional)
- Lime wedges for squeezing (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray or butter to prevent sticking.
- Prepare the Sauce Mixture: In a large mixing bowl, combine sour cream, mayonnaise, cream of chicken soup, diced green chiles, chili powder, garlic powder, paprika, cumin, salt, and pepper. Stir well until smooth and fully incorporated.
- Combine Main Ingredients: Add the shredded chicken, corn, shredded cheddar, shredded mozzarella, and your choice of cooked pasta or crushed tortilla chips to the bowl with the sauce mixture. Gently fold together ensuring all ingredients are evenly coated with the creamy sauce.
- Assemble Casserole: Spread the combined mixture evenly into the prepared casserole dish, smoothing the top.
- Bake: Bake uncovered in the preheated oven for 25–30 minutes or until the casserole is bubbly and the top is lightly golden and set.
- Garnish and Serve: Remove from oven and top with chopped fresh cilantro and a squeeze of lime juice for brightness if desired. Serve warm.
Notes
- You can substitute the chicken with turkey or a plant-based protein for variations.
- For a spicier casserole, add chopped jalapeños or more chili powder to taste.
- Using tortilla chips as the base gives a crunchier texture compared to pasta.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
- For a gluten-free option, ensure cream of chicken soup and chips/pasta are gluten free.
