Description
A creamy and cheesy casserole that combines the flavors of street corn and chicken for a delicious meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) corn, drained
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, corn, cream cheese, cheddar cheese, sour cream, milk, chili powder, garlic powder, onion powder, salt, and pepper.
- Mix until all ingredients are well combined.
- Transfer the mixture to a greased baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden on top.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped cilantro before serving.
Notes
- For a spicier version, add diced jalapeños to the mixture.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg