Street Corn Chicken Casserole
This easy weeknight dinner recipe is full of flavor! Street Corn Chicken Casserole can be served just as it is or with warm tortillas.
I used a few grocery store hacks to make preparing this meal super simple.
A container of store-bought Mexican street corn dip, about a 10-to-12-ounce container is perfect.
Plus, a package of pre-sliced onions, red, and green bell peppers from the produce section.
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How to make Street Corn Chicken Casserole
First, put the veggies in a 9×13 casserole dish.
Either the pre-sliced package or slice your own onion, red, and green bell pepper.
Then 1 1/2 pounds of sliced boneless, skinless chicken thighs or breasts.
Next add the 10-to-12-ounce container of street corn dip along with 1 1/2 tablespoons of your favorite fajita or taco seasoning blend.
And some kosher salt and pepper.
Some fresh, minced garlic as well.
Then combine this right in the casserole dish with either your hands or a spoon.
Cover with foil and place in a 400-degree oven for 30 minutes.
Remove from the oven and stir with a spoon.
Finally sprinkle shredded cheese of choice over top.
And back into the oven for 10 to 15 more minutes.
We are nice and bubbly, and you could certainly serve just like this.
But I added some hot sauce, cotija cheese, fresh cilantro, lime wedges, and pickled red onions.
Serve Street Corn Chicken Casserole with warm tortillas to make tacos or just enjoy like this 🙂
We had some leftovers and honestly, I think this was even better the next day!!
If you like Street Corn Chicken Casserole, you might also like these recipes…
BBQ Pork Tater Tot Casserole
Air Fryer Corn and Jalapeno Fritters
Crock Pot Street Corn Chicken
Blackstone Griddle BBQ Corn
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Street Corn Chicken Casserole
Street Corn Chicken Casserole, a complete dinner with the flavors of Mexican street corn, you can also serve with tortillas and make tacos!
Ingredients
- 1 onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 1/2 pounds boneless, skinless chicken breasts sliced
- 1 (10-ounce) container store bought Mexican street corn dip
- 4 cloves garlic minced
- 1 1/2 tablespoons fajita or taco seasoning blend
- kosher salt, pepper
- 1 cup shredded cheese of choice (I used Mexican blend)
- Optional: fresh cilantro, cotija cheese crumbles, more fajita or taco seasoning, hot sauce, pickled red onions, warm tortillas
Instructions
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Put onion, bell peppers, chicken, street corn dip, garlic, fajita or taco seasoning, kosher salt, and pepper in a 9×13 casserole dish. Toss until combined, I found it easiest to use my hands.
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Cover with foil and bake 30 minutes in a 400-degree oven. Remove foil, stir with a spoon, sprinkle shredded cheese over top and place back into the 400-degree oven for 10 to 15 minutes.
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Serve warm with optional toppings such as cilantro, cotija cheese, more fajita or taco seasoning, hot sauce, and pickled red onions, and/or with warm tortillas.
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