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Street Corn Chicken Casserole

Ah, the joy of a warm, hearty casserole that brings back memories of family gatherings and cozy nights in. There’s something about the combination of flavors in this Street Corn Chicken Casserole that just feels like home. It’s quick, easy, and undeniably delicious, making it a perfect dish for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 2 cups cooked, shredded chicken Use leftovers or rotisserie chicken for convenience.
  • 1 can corn 15 oz, drained
  • 1 can diced tomatoes with green chilies 10 oz, undrained
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 tsp chili powder Adds a warm kick.
  • 1 tsp cumin For that extra depth of flavor.
  • 1/2 tsp garlic powder A must for any savory dish.
  • 1/2 tsp onion powder Complements the other spices beautifully.
  • Salt and pepper to taste
  • 1 cup crushed tortilla chips For that delightful crunch.
  • Fresh cilantro, for garnish (optional)

Equipment

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

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 with green chilies, sour cream, mayonnaise, half of the shredded cheese, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
  3. Step 3: Spread the mixture evenly into a greased 9x13-inch baking dish.
  4. Step 4: Top the casserole with the crushed tortilla chips and the remaining shredded cheese.
  5. Step 5: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  6. Step 6: Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired before serving.

Notes

Make sure to drain the corn well to avoid a soggy casserole. You can prep this ahead of time and store it in the fridge before baking. Just add a few extra minutes to the cooking time if it's coming straight from the fridge.