Description
A deliciously cheesy and creamy casserole that combines shredded chicken, corn, and spices for an irresistible dish.
Ingredients
Scale
- 480 g cooked shredded chicken
- 640 g corn kernels, fresh, canned, or thawed from frozen
- 225 g cream cheese, softened
- 120 ml sour cream
- 120 ml mayonnaise
- 180 g shredded mozzarella or Monterey Jack cheese
- Additional shredded mozzarella or Monterey Jack cheese for topping
- 60 g grated Parmesan cheese
- 15 ml chili powder
- 2.5 ml paprika
- 2.5 ml garlic powder
- Salt, to taste
- Black pepper, to taste
- 10 g chopped fresh cilantro
- Juice of 1 lime
- Optional sliced jalapeños
- Optional hot sauce
Instructions
- Preheat oven to 190°C and lightly grease a 23 x 33 cm baking dish to prevent sticking.
- In a large mixing bowl, add shredded chicken, corn kernels, cream cheese, sour cream, mayonnaise, shredded cheese, Parmesan, chili powder, paprika, garlic powder, lime juice, salt, and pepper. Mix thoroughly until the mixture is smooth and evenly blended.
- Spread the prepared mixture evenly into the greased baking dish.
- Sprinkle an additional layer of shredded mozzarella or Monterey Jack cheese over the surface.
- Transfer the casserole to the oven and bake for 20 to 25 minutes or until the surface is golden and bubbling.
- Remove from the oven and top with chopped cilantro. Optionally, add sliced jalapeños or a drizzle of hot sauce before serving.
Notes
- For a spicier version, add more chili powder or hot sauce.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Feel free to substitute chicken with rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
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