Street Corn Chicken Casserole
A delightful casserole combining tender chicken, sweet corn, and vibrant bell peppers with creamy cheese and spices, perfect for busy families.
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 9x13 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.
Notes
Serve warm with a side salad or tortilla chips, and consider adding avocado slices or salsa for extra flavor. Leftovers can be stored in an airtight container for 3 to 4 days in the refrigerator, or frozen for up to 2 months.