Street Corn Chicken Casserole
A creamy baked dish of shredded chicken, corn, peppers, and rice with chili powder and melted cheddar.
Equipment
- Large mixing bowl
- 9 by 13 inch baking dish
- Spatula
Ingredients
Main Ingredients
- 2 cup cooked chicken shredded
- 1 cup corn kernels fresh, frozen, or canned and drained
- 1 cup bell peppers diced
- 2 cup cooked rice cooled
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup green onions chopped for garnish
- 1 tbsp chili powder
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 9 by 13 inch dish.
- Mix. Stir together the chicken, corn, peppers, rice, and sour cream, then season with chili powder, garlic powder, salt, and pepper.
- Fill. Spread the filling in the dish and cover it with the cheddar.
- Bake. Bake 25 to 30 minutes until bubbly and golden, with the center at 165 degrees F.
- Finish. Rest for a few minutes and top with green onions.
Notes
Substitutions: Use Monterey Jack for the cheddar or cauliflower rice for the cooked rice.
Tips: Use cold cooked rice so the filling does not turn mushy.
Storage: Refrigerate for three to four days or freeze for up to two months.