Delicious Street Corn Chicken Casserole Recipe

There’s something so comforting about a hearty casserole that brings everyone together around the dinner table. Whenever I make this Street Corn Chicken Casserole, I’m reminded of summer barbecues and cozy family gatherings. It’s a dish that’s not only quick to whip up but also packed with flavor and nostalgia, making it perfect for any occasion!

Why You’ll Love Street Corn Chicken Casserole

• Fast – Ready in under an hour!
• Easy – Just mix, bake, and enjoy!
• Giftable – Perfect for potlucks or to share with friends.
• Crowd-pleasing – Everyone will ask for seconds!

Ingredients

• 2 cups cooked, shredded chicken: Use leftovers or rotisserie chicken for ease.
• 1 can (15 oz) corn, drained: Adds sweetness and texture.
• 1 can (10 oz) diced tomatoes with green chilies, undrained: A zesty kick!
• 1 cup sour cream: Creaminess that binds it all together.
• 1 cup mayonnaise: For a rich and velvety texture.
• 1 cup shredded cheddar cheese: Melty goodness!
• 1 cup crumbled feta cheese: A tangy surprise.
• 1 tablespoon chili powder: Adds depth of flavor.
• 1 teaspoon garlic powder: Instant flavor boost.
• 1 teaspoon onion powder: More savory goodness.
• 1/2 teaspoon salt: Enhances all the flavors.
• 1/4 teaspoon black pepper: A hint of spice.
• 1 cup crushed tortilla chips: For that perfect crunchy topping.
• Fresh cilantro, for garnish (optional): A fresh touch.
• Lime wedges, for serving (optional): Adds a refreshing zing!

How to Make Street Corn Chicken Casserole

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, corn, diced tomatoes, sour cream, mayonnaise, cheddar cheese, feta cheese, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
3. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
4. Top the casserole with crushed tortilla chips, distributing them evenly over the surface.
5. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
6. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired and serve with lime wedges.

Substitutions & Additions

If you’re looking to switch things up a bit, here are some fun ideas:

• Swap out the chicken for shredded beef or turkey for a different flavor profile.
• Use Greek yogurt instead of sour cream for a healthier twist.
• Try adding black beans or jalapeños for extra texture and heat.

Tips for Success

• Be sure to drain the corn well to avoid a watery casserole.
• If you want to prep ahead, you can assemble the casserole and store it in the fridge for a day before baking.
• Keep an eye on the tortilla chips; if they start to brown too much, cover the dish with foil.

How to Store Street Corn Chicken Casserole

This casserole is great for leftovers! Store any uneaten portions in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just be sure to let it cool completely before freezing, and when you’re ready to enjoy it again, thaw it in the fridge overnight before reheating.

FAQs

• Can I make this casserole vegetarian? Absolutely! Just omit the chicken and add more veggies or black beans.
• What can I serve with this casserole? A fresh salad or some guacamole would pair wonderfully!

There you have it! A delicious Street Corn Chicken Casserole that is sure to become a favorite in your home. For more delicious recipes, check out Cookely Blog or Voodoo Egg Rolls for treats you will love!

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Street Corn Chicken Casserole

There's something so comforting about a hearty casserole that brings everyone together around the dinner table. Whenever I make this Street Corn Chicken Casserole, I’m reminded of summer barbecues and cozy family gatherings. It’s a dish that’s not only quick to whip up but also packed with flavor and nostalgia, making it perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Casserole, Dinner

Cuisine: American, Mexican-Inspired

Ingredients Equipment Method Notes

Ingredients

  

For the Casserole

• 2 cups cooked, shredded chicken Use leftovers or rotisserie chicken for ease.
• 1 can (15 oz) corn drained
• 1 can (10 oz) diced tomatoes with green chilies undrained
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1 cup crumbled feta cheese
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup crushed tortilla chips for topping

Optional Garnish

• Fresh cilantro for garnish
• Lime wedges for serving

Equipment

• Large Mixing Bowl
• 9x13-inch Baking Dish
• Oven

Method

 

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large mixing bowl, combine the shredded chicken, corn, diced tomatoes, sour cream, mayonnaise, cheddar cheese, feta cheese, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
3. Step 3: Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
4. Step 4: Top the casserole with crushed tortilla chips, distributing them evenly over the surface.
5. Step 5: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
6. Step 6: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired and serve with lime wedges.

Notes

This casserole is great for leftovers! Store any uneaten portions in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just be sure to let it cool completely before freezing, and when you're ready to enjoy it again, thaw it in the fridge overnight before reheating.