Cheesy Chicken & Corn Casserole

Cheesy Chicken & Corn Casserole


(0 votes) 0 0

This recipe was a 'what do I do with the leftover chicken?' moment that blossomed into a family favorite. It's spicy but always delicious. It's really quick to prepare - just the right choice when the kids have friends over!

Shared by
New Castle, DE

Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 14-oz. jar your favorite verde sauce
  • 1 small red bell pepper, chopped
  • 1 sm. can of green chiles
  • 8 oz. roasted chicken breasts, shredded or chopped into bite-sized pieces
  • 1 10-oz. pkg. frozen corn (not creamed)
  • 1 1/2 C. shredded Pepper Jack cheese
  • 1 handful fresh cilantro or flat-leaf parsley, washed and set aside for garnish

Our Readers Also Loved


Preheat oven to 375 degrees. Empty the verde sauce into a bowl and mix in the can of green chiles and red pepper. Spray the bottom of a glass or ceramic baking dish with a non-stick cooking spray. Spread 1/2 of the chips, overlapping slightly. Top the chips with 1/2 of sauce mixture, chicken, corn, and cheese. Repeat again and end with a nice layer of cheese. Cover the dish tightly with non-stick foil and bake for 25 minutes. Remove the foil and continue baking for 5 minutes longer or until the cheese is melted and bubbly. Remove from oven and garnish with cilantro or parlsey sprig before serving.

Reviews (2)

  • This does sound good, and maybe plain old corn chips would be good, too, like Fritos. Or even potato chips. What do you use, Annmc4223?

    Flag as inappropriate Verna55  |  February 22, 2010

  • This sounds really good and very quick and easy, however, it does not mention what kind of chips to use, I would assume nacho type such as doritos but there is no mention of chips in the ingredient list.

    Flag as inappropriate Brismomma  |  February 21, 2010

Around The Web