Street Corn Chicken Casserole is a delightful dish that brings the flavors of Mexican street corn right to your dining table. This casserole is a perfect mix of tender chicken, sweet corn, and vibrant bell peppers, all brought together with creamy cheese and spices. It’s a comforting and hearty meal that can be enjoyed any day of the week.
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Why Make This Recipe
This recipe is a great choice for busy families or meal prep enthusiasts. It combines protein, vegetables, and grains in one dish, making it a well-balanced option. Plus, it’s easy to prepare and can be made ahead of time. The cheesy goodness is sure to please even the pickiest eaters, making it a hit at dinner time!
How to Make Street Corn Chicken Casserole
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)
Directions:
- 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 9×13 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!
How to Serve Street Corn Chicken Casserole
Serve this tasty casserole warm straight from the oven. It pairs well with a simple side salad or tortilla chips. You can also serve it with some avocado slices or salsa for an extra touch.
How to Store Street Corn Chicken Casserole
If you have leftovers, let the casserole cool completely before storing. Place it in an airtight container or cover it tightly with plastic wrap. It can last in the refrigerator for 3 to 4 days. You can also freeze the casserole for up to 2 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Street Corn Chicken Casserole
- For added flavor, consider using smoked paprika in place of chili powder.
- Feel free to mix in any vegetables you have on hand, such as zucchini or spinach.
- If you like it extra spicy, add diced jalapeños or hot sauce to the mix.
Variation
You can turn this recipe into a vegetarian option by replacing the chicken with black beans. This will keep it hearty while also adding protein.
FAQs
1. Can I use leftover rotisserie chicken?
Yes, using leftover rotisserie chicken is a great way to save time and add flavor to your casserole.
2. Can I make this dish ahead of time?
Definitely! You can prepare the casserole, cover it, and store it in the refrigerator for up to 24 hours before baking.
3. What can I use instead of rice?
If you want a low-carb option, you can substitute the rice with cauliflower rice or quinoa.
Street Corn Chicken Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Leftover rotisserie chicken works well.
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced bell peppers (red, yellow, or green)
- 2 cups cooked rice (white or brown) Can substitute with cauliflower rice or quinoa for a low-carb option.
- 1 cup creamy cheese (such as sour cream or cream cheese)
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- ½ cup green onions, chopped For garnish.
Seasonings
- 1 tablespoon chili powder For added flavor, smoked paprika can be used instead.
- 1 teaspoon garlic powder
- Salt and pepper To taste.
Instructions
Preparation
- 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 9×13 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.
Cooking
- 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.
