Corn Chicken Bake (Printable Version)
Chicken mixed with corn, plenty of cheese, and crunchy bits baked up for a cozy dinner the whole crew will love.
# What You'll Need:
→ Casserole Base
01 -
Salt and black pepper, add until it tastes right
02 -
Juice from a fresh lime
03 -
1 teaspoon ground cumin
04 -
1 teaspoon garlic powder
05 -
2 tablespoons chili powder
06 -
1/4 cup fresh cilantro, chopped up
07 -
1/2 cup cotija or feta, crumbled
08 -
1 cup shredded Monterey Jack or a Mexican cheese blend
09 -
1/2 cup mayo
10 -
1 cup sour cream
11 -
8 ounces cream cheese, let it get soft
12 -
4 cups corn (grab fresh, frozen, or just drain some canned corn)
13 -
2 cups cooked and shredded chicken, rotisserie is super easy
→ Topping
14 -
1/2 cup shredded Monterey Jack cheese
15 -
1 cup tortilla chips, smashed up
→ Optional Garnishes
16 -
More chopped cilantro, toss on as much as you want
17 -
Hot sauce
18 -
Sliced lime
# Step-by-Step Guide:
01 -
Fire up your oven to 375°F (190°C). Spray a 9x13-inch dish lightly and put it aside for now.
02 -
Throw the chicken, corn, creamy cheese, sour cream, mayo, Monterey Jack, half the cotija or feta, cilantro, chili powder, garlic powder, cumin, lime juice, salt, and pepper into a big bowl. Mix it up until it all looks nice and creamy.
03 -
Spoon that chicken mixture into the greased dish. Scatter the rest of your cotija or feta on top.
04 -
Mix the crushed tortilla chips together with the other half cup of Monterey Jack in a bowl. Sprinkle this all over the casserole.
05 -
Pop it in the oven uncovered for 25 to 30 minutes, until the top's golden and bubbly. Let it cool for a few, then add cilantro, lime slices, and hot sauce if you like. Dig in while it's warm.
# Additional Notes:
01 -
Using rotisserie chicken makes prep quick and brings loads of flavor.