Ingredients
- Cooked Chicken, shredded: 2 cups
- Frozen Corn: 1 (10-ounce) bag
- Cream Cheese, softened: 8 ounces
- Sour Cream: 1 cup
- Mayonnaise: 1/2 cup
- Cheddar Cheese, shredded: 2 cups
- Chili Powder: 1 tablespoon
- Lime Juice: 1 tablespoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine shredded chicken, corn, softened cream cheese, sour cream, mayonnaise, chili powder, and lime juice. Mix well until all ingredients are evenly distributed.
- Step 3: Add 1 cup of the shredded cheddar cheese to the chicken mixture and stir to combine.
- Step 4: Pour the mixture into the prepared baking dish and spread evenly.
- Step 5: Top with the remaining 1 cup of shredded cheddar cheese.
- Step 6: Bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or a skillet until warmed through.
- Garnish with fresh cilantro and a squeeze of lime for that authentic street corn flavor.
- Don't skip softening the cream cheese; it's key for a smooth and creamy casserole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American