Ingredients:
2 cups cooked, shredded chicken (rotisserie preferred)
4 cups corn kernels (fresh, frozen, or canned & drained)
1 cup sour cream (or Greek yogurt for lighter version)
1 cup mayonnaise (or light mayo)
2 cups shredded cheddar cheese (divided)
1 cup Monterey Jack cheese (or mozzarella)
2 green onions, sliced
1 jalapeño, seeded & finely diced (optional, for spice)
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt & pepper to taste
Fresh cilantro & lime wedges (for garnish)
Instructions:
- Prep the Oven & Dish
Preheat oven to 375°F (190°C).
Lightly grease a 9×13 baking dish.
- Mix the Base
In a large bowl, combine:
shredded chicken, corn, sour cream, mayo, 1 ½ cups cheddar cheese, Monterey Jack, green onions, jalapeño, chili powder, paprika, garlic powder, salt & pepper.
Mix until everything is creamy and well coated.
- Assemble the Casserole
Spread the mixture evenly in the baking dish.
Top with the remaining ½ cup cheddar cheese.
- Bake
Bake uncovered for 25–30 minutes, until bubbly and golden brown on top.
- Serve
Let cool slightly before serving.
Garnish with fresh cilantro and lime wedges.
✨ Tips:
For extra crunch, sprinkle crushed tortilla chips on top before baking.
If you like it spicier, add a bit of cayenne pepper or hot sauce.
Great served with a side salad, rice, or warm tortillas.