Description
This quick and cozy casserole layers juicy chicken with a creamy green chile sauce, sweet corn, tomatoes, and melty cheddar for the ultimate weeknight comfort food. Minimal prep, maximum flavor!
Ingredients
Units
Scale
Creamy Base
- 8 oz organic cream cheese, softened (or use 1 cup plain Greek yogurt)
- 7 oz diced green chilies, from a jar
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- sea salt and black pepper (to taste (about 1/4 tsp each))
Chicken & Assembly
- 1 tbsp avocado oil or olive oil
- 2 lb boneless, skinless chicken breasts or tenders (chopped into bite-sized pieces)
- 2 Roma tomatoes, diced
- 1 cup organic corn (fresh, or frozen & thawed)
- 1/2 cup shredded sharp cheddar or cheddar Jack cheese
Garnish
- 1 small avocado, peeled, pitted, and chopped
- freshly chopped cilantro or parsley (for garnish)
- green onions, sliced (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). In a medium bowl, combine softened cream cheese (or Greek yogurt), diced green chilies, cumin, garlic powder, chili powder, and a pinch of salt and pepper. Stir until smooth and well combined.
- Prep the baking dish: Lightly grease a 9×13 inch baking dish with avocado oil. Spread about two-thirds of the creamy mixture evenly over the bottom to form a base.
- Sauté the chicken: Heat the oil in a large skillet over medium-high heat. Add the chopped chicken and cook 5–7 minutes until golden and almost cooked through; season with a little salt and pepper. Do not fully cook — it will finish in the oven.
- Assemble: Arrange the chicken in a single layer over the creamy base. Scatter the diced tomatoes and corn on top. Dollop and spread the remaining creamy mixture over everything, then sprinkle with shredded cheese.
- Bake: Bake for about 20 minutes, until hot and bubbly and the top is melted and lightly golden.
- Garnish & serve: Rest 5 minutes. Top with chopped avocado, cilantro or parsley, and sliced green onions. Serve hot and enjoy!
Notes
Swaps: Sub Greek yogurt for cream cheese, Monterey Jack for cheddar, or add black beans for extra protein.
Heat level: Use hot or mild diced green chilies to taste.
Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate, then bake 5–10 minutes longer.
Gluten-free: Naturally GF as written (verify labels).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole, Dinner
- Cuisine: American, Tex-Mex
Nutrition
- Calories: 450
- Fat: 28
- Carbohydrates: 9
- Protein: 40
