Description
A delicious and hearty casserole combining the flavors of street corn and chicken.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) corn, drained
- 1 cup cream-style corn
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup crushed tortilla chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, corn, cream-style corn, sour cream, cheese, red bell pepper, green onions, chili powder, garlic powder, salt, and pepper.
- Mix until all ingredients are well combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with crushed tortilla chips.
- Bake in the preheated oven for 25-30 minutes, or until heated through and bubbly.
- Let cool for a few minutes before serving.
Notes
- Feel free to add jalapeños for extra heat.
- 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: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg