Street Corn Chicken Casserole
A creamy and crunchy casserole that combines succulent chicken, sweet corn, and tortilla chips for a warm, comforting dish reminiscent of summer street markets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 2 cups corn (fresh or canned)
- 1 cup diced bell peppers
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup crushed tortilla chips
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C) to get things started with a warm embrace.
- Combine shredded chicken, corn, diced bell peppers, sour cream, cream of chicken soup, chili powder, garlic powder, salt, and pepper in a large mixing bowl. Stir until well mixed.
- Transfer the mixture into a greased casserole dish and spread it evenly.
- Top the casserole with shredded cheese and crushed tortilla chips.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
- Garnish with chopped cilantro before serving.
Notes
Use leftover rotisserie chicken for added flavor and convenience. Adjust spices as needed for personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 2g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Find it online: https://recypez.com/street-corn-chicken-casserole-recipe/