Ingredients
- Cooked chicken, shredded: 3 cups
- Frozen corn, thawed: 2 cups
- Cream cheese, softened: 8 ounces
- Sour cream: 1 cup
- Mexican blend cheese, shredded: 2 cups, divided
- Mayonnaise: 1/2 cup
- Lime juice: 2 tablespoons
- Chili powder: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded chicken, thawed corn, softened cream cheese, sour cream, 1 cup of Mexican blend cheese, mayonnaise, lime juice, and chili powder. Mix well until all ingredients are thoroughly combined.
- Step 3: Pour the chicken mixture into the prepared baking dish, spreading evenly.
- Step 4: Sprinkle the remaining 1 cup of Mexican blend cheese evenly over the top of the casserole.
- Step 5: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk or chicken broth to keep the casserole moist.
- Garnish with chopped cilantro and a sprinkle of extra chili powder for a vibrant presentation.
- Chef's tip: Don't skip thawing the corn; excess moisture will make the casserole watery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American