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Easy Street Corn Chicken Casserole

This delightful casserole features a creamy base with tender chicken and corn, topped with a crispy layer of tortilla chips.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) corn, drained
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese divided
  • 1 cup crushed tortilla chips
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, drained corn, cream of chicken soup, sour cream, garlic powder, onion powder, and half of the shredded cheese. Season with salt and pepper.
  3. Pour the mixture into a greased 9×13-inch baking dish or an oven-safe casserole dish. Spread it out evenly.
  4. Sprinkle the remaining shredded cheese on top, followed by an even layer of crushed tortilla chips.
  5. Place the casserole in your preheated oven and bake for about 30 minutes, or until the cheese is melted and bubbly.
  6. Once out of the oven, let it cool for a few minutes. Serve it warm, perhaps with a fresh salad or side dish.

Notes

For substitutions, consider adding diced bell peppers or jalapeños to spice things up—just ensure they’re Halal-friendly. Make sure to drain the corn well to avoid excess moisture, which can make the casserole soggy. Leftovers can be refrigerated in an airtight container for 3-4 days or frozen tightly to prevent freezer burn.