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Street Corn Chicken Casserole

Deliciously Creamy Street Corn Chicken Casserole You’ll Love

A comforting embrace of tender shredded chicken, sweet corn, and creamy cheeses in a Street Corn Chicken Casserole, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Shredded Cooked Chicken Consider using rotisserie chicken for convenience.
  • 2 cups Corn Kernels Frozen corn works well when thawed.
  • 8 oz Cream Cheese Soften to aid in mixing.
  • 1 cup Sour Cream
  • 1/2 cup Mayonnaise Opt for full-fat for the best flavor.
  • 1.5 cups Monterey Jack Cheese Can substitute with cheddar or pepper jack.
  • 1/2 cup Cotija Cheese Feta can be a good substitute.
  • 1/4 cup Fresh Cilantro Ideal for garnishing.
  • 1 tbsp Chili Powder Adjust to suit your heat preference.
  • 1 tsp Garlic Powder Perfect for a flavor boost.
  • 1 tsp Ground Cumin
  • 2 tbsp Lime Juice Essential for that zesty finish.
  • to taste Salt & Black Pepper Taste and adjust as needed.
For the Topping
  • 1 cup Crushed Tortilla Chips Add just before baking for optimal texture.

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions for Street Corn Chicken Casserole
  1. Preheat your oven to 375°F (190°C) and prepare a 9x13 inch baking dish by lightly greasing it.
  2. In a large mixing bowl, combine the shredded chicken, corn, cream cheese, sour cream, mayonnaise, 1½ cups Monterey Jack cheese, and half of the cotija cheese. Add cilantro, chili powder, garlic powder, cumin, lime juice, salt, and pepper. Stir until creamy.
  3. Transfer the chicken and corn mixture to the prepared baking dish, spreading it evenly and smoothing the top.
  4. Mix crushed tortilla chips with the remaining Monterey Jack cheese until evenly combined.
  5. Sprinkle the tortilla chip and cheese mixture evenly over the casserole filling.
  6. Bake uncovered for 25 to 30 minutes until bubbling and golden brown on top.
  7. Let the casserole cool for about 5 to 10 minutes, then garnish with cilantro, lime wedges, or hot sauce before serving.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 32gProtein: 34gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 105mgSodium: 830mgPotassium: 750mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 30mgIron: 8mg

Notes

Prepare the casserole a day in advance, refrigerate, and add the topping just before baking for optimal freshness and crunch.

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