Creamy chicken, corn, and cheese casserole with a crispy topping—a crowd-pleasing comfort dish.
Ingredients
→ Casserole Base
2 cups cooked shredded chicken (rotisserie preferred)
4 cups corn kernels (fresh, frozen, or drained canned)
8 ounces cream cheese, softened
1 cup sour cream
½ cup mayonnaise
1 cup shredded Monterey Jack cheese (or Mexican blend)
½ cup crumbled cotija cheese (or feta as substitute)
¼ cup chopped fresh cilantro
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
Juice of 1 lime
Salt and black pepper, to taste
→ Topping
1 cup crushed tortilla chips
½ cup shredded Monterey Jack cheese
→ Optional Garnishes
Extra chopped fresh cilantro
Lime wedges
Hot sauce
Steps
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
In a large bowl, thoroughly mix shredded chicken, corn, softened cream cheese, sour cream, mayonnaise, Monterey Jack cheese, half of the cotija, chopped cilantro, chili powder, garlic powder, ground cumin, lime juice, salt, and pepper until smooth and uniform.
Evenly spread the mixture into the prepared baking dish. Sprinkle the remaining cotija cheese evenly over the top.
Combine crushed tortilla chips with the remaining Monterey Jack cheese in a small bowl. Evenly distribute this mixture over the casserole.
Bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.
Allow to cool slightly, then garnish with additional chopped cilantro, lime wedges, and hot sauce as desired. Serve warm.
Required Tools
- Large mixing bowl
- 9×13-inch baking dish
- Oven
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains dairy (cheese, sour cream, cream cheese, mayonnaise)
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
