Street Corn Chicken Casserole (Print Version)
Tender chicken, sweet corn, peppers, and rice baked in creamy, cheesy layers for maximum comfort and flavor.
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked chicken, shredded
02 -
1 cup corn kernels, fresh, frozen or canned
03 -
1 cup diced bell peppers, red, yellow, or green
04 -
2 cups cooked white or brown rice
→ Dairy
05 -
1 cup creamy cheese, such as sour cream or cream cheese
06 -
1 cup shredded cheese, such as cheddar or Monterey Jack
→ Seasonings
07 -
1 tablespoon chili powder
08 -
1 teaspoon garlic powder
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Topping
11 -
1/2 cup chopped green onions
# Steps:
01 -
Set oven to 350°F (175°C) to preheat.
02 -
In a large mixing bowl, combine shredded chicken, corn kernels, diced bell peppers, cooked rice, and creamy cheese. Mix thoroughly to ensure even distribution.
03 -
Add chili powder, garlic powder, salt, and black pepper. Stir until all seasonings are evenly blended throughout the mixture.
04 -
Transfer the mixture into a greased 9x13-inch baking dish. Spread evenly for consistent baking.
05 -
Evenly distribute shredded cheese over the top, covering the entire surface.
06 -
Place dish in preheated oven. Bake for 25 to 30 minutes, or until cheese is fully melted, bubbly, and lightly golden.
07 -
Remove from oven and let cool briefly. Garnish with chopped green onions just before serving. Serve hot.
# Notes:
01 -
For added flavor, consider roasting the corn before integrating it into the dish.