Corn Chicken Casserole Bake (Print Version)
Cheesy corn and chicken blend with a crisp chip topping, perfect for easy, flavorful comfort meals.
# Ingredients:
→ Casserole Base
01 -
2 cups cooked shredded chicken (preferably rotisserie)
02 -
4 cups corn kernels (fresh, frozen, or well-drained canned)
03 -
8 ounces cream cheese, softened
04 -
1 cup sour cream
05 -
1/2 cup mayonnaise
06 -
1 cup shredded Monterey Jack cheese or Mexican blend
07 -
1/2 cup crumbled cotija cheese or feta
08 -
1/4 cup chopped fresh cilantro
09 -
2 tablespoons chili powder
10 -
1 teaspoon garlic powder
11 -
1 teaspoon ground cumin
12 -
Juice of 1 lime
13 -
Salt, to taste
14 -
Black pepper, to taste
→ Topping
15 -
1 cup crushed tortilla chips
16 -
1/2 cup shredded Monterey Jack cheese
→ Optional Garnishes
17 -
Additional chopped fresh cilantro
18 -
Lime wedges
19 -
Hot sauce
# Steps:
01 -
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
02 -
In a large bowl, thoroughly mix shredded chicken, corn, softened cream cheese, sour cream, mayonnaise, Monterey Jack cheese, half of the cotija cheese, cilantro, chili powder, garlic powder, ground cumin, lime juice, salt, and pepper until fully combined.
03 -
Evenly spread the chicken and corn mixture into the prepared baking dish. Sprinkle the remaining cotija cheese over the top.
04 -
In a small bowl, combine crushed tortilla chips with shredded Monterey Jack cheese. Distribute evenly over the casserole.
05 -
Bake uncovered for 25 to 30 minutes, or until hot, bubbling, and the topping is golden brown.
06 -
Allow to cool slightly, then garnish with extra chopped cilantro, lime wedges, and hot sauce to taste. Serve warm.
# Notes:
01 -
For best texture, freshly shredded rotisserie chicken and freshly cut corn yield optimal results.