Chicken and Corn Casserole with a Tortilla Chip Topping (Print-Friendly Version)
Cooked shredded chicken and corn bake in a cream cheese mixture under crushed tortilla chips and Monterey Jack. This version is a mixed casserole rather than whole chicken breasts under corn. Keep the topping separate until baking so the chips retain more texture.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Casserole Base
01 -
2 cups cooked, shredded chicken (rotisserie preferred)
02 -
4 cups corn kernels (fresh, frozen, or drained canned)
03 -
8 ounces cream cheese, softened
04 -
1 cup sour cream
05 -
½ cup mayonnaise
06 -
1 cup shredded Monterey Jack cheese (or Mexican blend)
07 -
½ cup crumbled cotija cheese (or feta as substitute)
08 -
¼ cup chopped fresh cilantro
09 -
2 tablespoons chili powder
10 -
1 teaspoon garlic powder
11 -
1 teaspoon ground cumin
12 -
Juice of 1 lime
13 -
Salt and black pepper, to taste
→ Topping
14 -
1 cup crushed tortilla chips
15 -
½ cup shredded Monterey Jack cheese
→ Optional Garnishes
16 -
Extra chopped fresh cilantro
17 -
Lime wedges
18 -
Hot sauce
# How to Make It:
01 -
Heat the oven to 375°F and lightly grease a 9-by-13-inch dish.
02 -
Soften cream cheese and mix with sour cream, mayonnaise, lime juice, chili powder, garlic powder and cumin. Fold in cooked chicken, prepared drained corn, one cup Monterey Jack, half the Cotija and the filling’s cilantro.
03 -
Taste the cooked filling and season as needed. Spread evenly in the dish and scatter the remaining Cotija.
04 -
Combine crushed tortilla chips with the separate half cup of Monterey Jack. Scatter that topping over the filling just before baking.
05 -
Bake about twenty-five to thirty minutes, continuing until the center reaches 165°F and covering loosely if the chips brown early. Rest briefly, then serve with the extra cilantro, lime wedges and optional hot sauce.
# Extra Suggestions:
01 -
Measure two cups of fully cooked shredded chicken. Start with two cups of cooked shredded chicken. This casserole’s baking time is intended to heat an assembled filling, not to cook raw chicken pieces. Drain the corn before mixing so it does not dilute the cream cheese base. Keep the one cup of filling cheese separate from the half cup assigned to the topping, and divide Cotija between the filling and surface. Scatter crushed chips just before the dish goes into the oven; adding them far ahead lets them absorb moisture. Check the center reaches 165°F even if the chips are already golden, protecting the top loosely if needed. Serve with a spoon while the topping still has some crunch.