Description
A creamy, cheesy casserole blending shredded chicken, sweet corn, tangy lime, and bold spices—baked until golden, bubbling, and topped with fresh cilantro and optional jalapeños or hot sauce.
Ingredients
- 2 cups cooked shredded chicken
- 4 cups corn kernels (fresh, canned and drained, or thawed frozen)
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1½ cups shredded mozzarella or Monterey Jack cheese
- Additional shredded mozzarella or Monterey Jack cheese for topping
- ½ cup grated Parmesan cheese
- 1 tbsp chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- Salt, to taste
- Black pepper, to taste
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Optional: sliced jalapeños
- Optional: hot sauce
Instructions
- Preheat oven to 190 °C (375 °F). Lightly grease a 23 × 33 cm (9 × 13 in) baking dish.
- In a large mixing bowl, combine shredded chicken, corn kernels, softened cream cheese, sour cream, mayonnaise, shredded mozzarella/Monterey Jack, Parmesan, chili powder, paprika, garlic powder, lime juice, salt, and pepper. Mix until evenly combined and smooth.
- Spread the mixture evenly in the prepared baking dish.
- Sprinkle additional shredded mozzarella or Monterey Jack cheese over the top.
- Bake for 20–25 minutes, until the surface is golden and bubbling.
- Remove from oven. Top with chopped cilantro and, if desired, sliced jalapeños or a drizzle of hot sauce before serving.
Notes
- Drain canned corn well or pat defrosted kernels dry to avoid excess moisture.
- For extra flavor, use a blend of mozzarella and Monterey Jack cheeses.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Fat: 26 g
- Carbohydrates: 26 g
- Protein: 21 g
