Description
Creamy, cheesy, and packed with bold flavor, this baked chicken and corn casserole combines tender shredded chicken, sweet corn, rich cheeses, and savory seasonings into an easy family-friendly meal that’s perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 480 g cooked chicken, shredded
- 640 g corn kernels (fresh, canned and drained, or thawed frozen corn)
- 225 g cream cheese, softened to room temperature
- 120 ml sour cream
- 120 ml mayonnaise
- 180 g shredded mozzarella cheese or Monterey Jack cheese
- Extra shredded mozzarella or Monterey Jack for topping
- 60 g finely grated Parmesan cheese
- 15 ml chili powder
- 2.5 ml paprika
- 2.5 ml garlic powder
- Salt, as needed
- Black pepper, as needed
- 10 g fresh cilantro, chopped
- Juice from 1 lime
- Optional sliced jalapeños
- Optional hot sauce for serving
Instructions
- Prepare the Baking Dish
- Heat your oven to 190°C (375°F).
- While the oven heats, lightly coat a 23 x 33 cm baking dish with nonstick cooking spray or a thin layer of oil. This step helps prevent sticking and allows the casserole to release easily after baking.
- Combine the Main Ingredients
- Place the shredded chicken into a large mixing bowl.
- Add the corn kernels, softened cream cheese, sour cream, mayonnaise, shredded mozzarella or Monterey Jack cheese, grated Parmesan cheese, chili powder, paprika, garlic powder, lime juice, salt, and black pepper.
- Using a large spoon or sturdy spatula, stir everything together thoroughly. Continue mixing until the cream cheese fully blends into the mixture and every ingredient becomes evenly distributed. The mixture should look rich, creamy, and well combined with no large pockets of seasoning or cream cheese remaining.
- Transfer to the Baking Dish
- Spoon the prepared mixture into the greased baking dish.
- Use a spatula to spread the mixture into an even layer across the entire dish. Smoothing the surface helps ensure even baking and consistent texture throughout the casserole.
- Add the Final Cheese Layer
- Sprinkle a generous layer of additional shredded mozzarella or Monterey Jack cheese over the top.
- Cover the entire surface so every serving develops a delicious cheesy topping during baking.
- Bake the Casserole
- Place the baking dish into the preheated oven.
- Bake for 20 to 25 minutes, or until the casserole becomes hot throughout and the cheese topping melts completely.
- Look for bubbling edges and a lightly golden surface. These signs indicate the casserole is fully heated and ready to serve.
- For extra browning, place the casserole under the broiler for 1 to 2 minutes at the end of baking while monitoring closely.
- Finish and Serve
- Carefully remove the casserole from the oven.
- Allow it to rest for approximately 5 minutes before serving. This short resting period helps the casserole set slightly and makes serving easier.
- Scatter the chopped cilantro over the top for freshness and color.
- If desired, garnish with sliced jalapeños and a drizzle of hot sauce for additional heat and flavor.
- Serve immediately while hot and creamy.
Notes
- Increase the chili powder or hot sauce if you enjoy spicier dishes.
- Prepare the casserole up to one day in advance and refrigerate before baking.
- Rotisserie chicken works exceptionally well and saves preparation time.
- Monterey Jack, cheddar, or a blend of cheeses can be used for added flavor.
- Leftovers store well in the refrigerator for several days and reheat beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg