Ingredients
Scale
- 1.5 lbs cooked chicken breast, shredded
- 1 (15 ounce) can creamed corn
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/4 cup cotija cheese, crumbled
- 1 jalapeño pepper, seeded and minced (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine shredded chicken, creamed corn, whole kernel corn, mayonnaise, sour cream, cilantro, cotija cheese, jalapeño (if using), chili powder, and cumin. Mix well to combine all ingredients thoroughly.
- Step 3: Pour the chicken mixture into the prepared baking dish and spread evenly.
- Step 4: Bake for 25-30 minutes, or until heated through and bubbly. The casserole should be lightly browned on top.
- Step 5: Let cool slightly before serving. Garnish with extra cotija cheese and cilantro if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, cover and microwave individual portions for 1-2 minutes, or bake in a preheated oven at 350°F for 10-15 minutes until heated through.
- Serve this hearty casserole alongside some crusty bread or tortilla chips for scooping up those delicious creamy corn and chicken bits.
- To enhance the smoky flavor, lightly toast the cumin seeds in a dry skillet before adding them to the casserole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American