If you’re looking for a meal that is easy and comforting, reach for this street corn–inspired chicken and rice casserole. Everything – truly everything – cooks right in the baking dish, and the result is a cheesy, slightly spicy, well-balanced meal that tastes like comfort in a pan. It captures all the bold, bright, creamy flavors of Mexican street corn but as a low prep, filling, one pan dinner!
This casserole is what I consider a good balance of comfort and nutrition – ideal for a cozy winter’s day or a fun dish to eat during the summer! The ingredients are ‘healthier’ – this dish is veggie-packed, high in protein, yet cheesy and delicious at the same time.
You can completely customize some of the ingredients, too, to make this your own. No, the ingredients are not grilled, like traditional street corn – but that is something you could totally do during the warmer months for added flavor.
This is an all-year round street corn-inspired casserole that is bursting with flavors yet so simple and easy to throw together on busy nights.
Reasons to Try This Recipe:
- It’s so easy to prep. Low prep dinners = a busy mom’s dream.
- A dinner that’s insanely delicious yet actually pretty healthy for you. Creamy and cheesy but not heavy, slightly tangy with a hint of spice, and the salty pop of cotija on top – it’s truly SO good.
- This was made with moms in mind. Six hearty, family-friendly servings. Little prep and minimal cleanup.
- Versatile and customizable. Swap vegetables, change the spice level, use thighs or breasts: it’s hard to mess this one up.
- Ideal for meal prep! A little RD tip: cooked and cooled rice forms more resistant starch, which lowers the glycemic response and boosts gut-friendly fiber. Translation: leftovers are even better for you! This casserole makes about 6 servings and reheats easily in the microwave.
How to Make This Easy Casserole
This recipe makes about 6 servings. The cooking time varies depending on oven but usually takes over an hour to bake. It’s worth it, though, as it is extremely satisfying with tasty leftovers!
Prep ahead (see my notes) to save some time if you need dinner on the table faster.
Ingredients
- 1–1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-size cubes
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¾ teaspoon fine salt, divided
- 1½ cups uncooked long-grain white rice
- 2½ cups low-sodium chicken broth
- 1 yellow or red onion, finely diced
- 2 bell peppers, finely diced
- 1–1½ (15.25-ounce) cans corn, drained, or 1½ cups frozen corn
- 1 (4-ounce) can diced green chiles
- ¾ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 cup shredded Monterey Jack or cheddar
To Finish
- 1 lime
- ⅓ cup crumbled cotija
- Tajín, to taste
- Chopped cilantro, optional
- Cholula Cilantro Lime Cremosa sauce, optional, but so good!
Step-by-Step Directions
- Season the chicken. Heat the oven to 400°F. In a 9 × 13-inch baking dish, toss the cubed chicken with the chili powder, smoked paprika, garlic powder, and ½ teaspoon salt.
- Add the rice and bake. Add the uncooked rice, broth, onion, peppers, corn, green chiles, and remaining ¼ teaspoon salt. Stir gently and press any rice sticking up into the broth. Cover tightly with foil and bake for 60–70 minutes, until the rice is tender. If it’s still firm, cover and bake another 10–15 minutes.
- Make it creamy. Uncover and stir in the Greek yogurt, mayo, and juice of half the lime. Sprinkle with the shredded cheese and bake uncovered for 10–15 minutes, until bubbly and the chicken reaches 165°F.
- Finish like street corn. Let the casserole rest for 10 minutes, then scatter the cotija over the top, shake on the Tajín, and serve with wedges from the remaining lime half. Drizzle with your favorite sauces. Add cilantro if you like.
Prep this casserole ahead of time, without the broth mixture. When ready to cook, just pour the broth mixture over the casserole and follow steps 6-9!
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Why This Recipe Works
This casserole takes all the bold, creamy, tangy flavors of Mexican street corn and turns them into a truly effortless, one-pan dinner. Here’s why it works so well:
1. Everything cooks in one dish (including the rice + chicken).
No pre-cooking, no sautéing, no extra pans. The rice absorbs the broth, spices, garlic, and juices from the chicken, giving you maximum flavor with minimal effort.
2. Moisture-rich ingredients guarantee tender rice.
The combination of broth, veggies, and chicken provides the perfect cooking environment for uncooked rice to soften without drying out.
3. Yogurt + cotija give it classic street-corn creaminess.
Stirring in Greek yogurt at the end adds a creamy, tangy finish that balances the sweetness of the corn and the richness of the cheese.
4. A balanced mix of carbs, protein, and veggies.
It’s a complete meal in a pan—no sides required—which is exactly what busy weeknights call for.
5. It gets better as it sits.
The flavors deepen and the rice gets even creamier as the casserole rests, making leftovers chef’s kiss.
Customize it: change up the spices, drizzle with your favorite sauces, and grill the chicken and/or the corn in the summer!
Make it lower carb: add more veggies and less rice (about 3/4-1 cup). Decrease the chicken broth to just 2 cups.
More Easy Dinners with Moms in Mind
- One Pan Buffalo Chicken Casserole
- Mexican Quinoa Casserole
- Chicken Fried Rice Casserole
- Mediterranean Grain Bowl
Frequently Asked Questions
Can I prep this casserole ahead of time?
Yes! You have two options:
- Prep ahead (unbaked): Assemble everything except the broth, cover, refrigerate up to 12 hours. When ready to bake, pour the broth mixture over the top and bake as directed.
- Bake ahead: Bake fully, cool, and refrigerate up to 3 days. Reheat individual portions with a splash of broth or water to bring back creaminess.
Can I use cooked chicken instead of raw?
Yes – stir in 2–3 cups of cooked, shredded, or diced chicken after baking (when you stir in the Greek yogurt). Using cooked chicken at the beginning may overcook it.
What if my rice isn’t fully cooked at 60 minutes?
No stress — ovens vary. Simply cover again and bake an extra 10–15 minutes until the rice is tender. Make sure the rice is submerged; add 2–4 tbsp broth if needed.
Can I use brown rice?
I don’t recommend it. Brown rice requires more liquid and 90–120 minutes of bake time, and the veggies will turn mushy.
Is this casserole gluten-free?
Yes! As long as you use gluten-free chicken broth and chili powder, the recipe is entirely gluten-free.
Is this recipe dairy-free?
Not as written but it’s easy to make dairy-free:
- Use a dairy-free Greek-style yogurt
- Swap Monterey Jack for a dairy-free cheese or omit
- Skip cotija or replace with a vegan feta
Can I make this spicier?
Definitely. Add any of the following:
- ½–1 tsp cayenne
- Extra chili powder
- Fresh jalapeño
- Chipotle peppers in adobo
- A drizzle of hot honey or hot sauce at the end
Can I freeze this casserole?
Yes, freeze after baking (not before). Freeze in portions up to 3 months. Reheat in the microwave with a splash of broth.
What substitutions work well?
Cheese: cheddar, pepper jack, or a Mexican blend
Corn: use fresh (grilled!), canned, or frozen
Bell peppers: swap for poblano or add jalapeño
Protein: chicken thighs, ground chicken, black beans, or turkey work well
Yogurt: mayo if you want true street-corn flavor
Street Corn Chicken and Rice Casserole {Easy One Pan Meal}
Ingredients
- 1-1½ pounds boneless, skinless chicken breasts or thighs diced and cubed
- 1½ cups enriched long-grain rice
- ¾ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2½ cups low sodium chicken broth
- 1 large yellow or red onion, minced
- 1 cup shredded Monterey Jack or cheddar
- 2 bell peppers, diced
- 1-1½ (15.25 ounce) cans corn, drained or 1 ½ cups frozen corn
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon onion and garlic powder
- 1 4-ounce can diced green chilies
- ⅓ cup cotija or feta, crumbled to finish
- Juice of a lime
- Tajín seasoning to finish
- Cholula Cilantro Lime Cremosa Sauce optional, to finish
- Cilantro, to finish optional
Method
- Heat the oven to 400°F. In a 9 × 13-inch baking dish, toss the cubed chicken with the chili powder, smoked paprika, garlic powder, and ½ teaspoon salt.
- Add the uncooked rice, broth, onion, peppers, corn, green chiles, and remaining ¼ teaspoon salt. Stir gently and press any rice sticking up into the broth. Cover tightly with foil and bake for 60–70 minutes, until the rice is tender. If it’s still firm, cover and bake another 10–15 minutes.
- Uncover and stir in the Greek yogurt, mayo, and juice of half the lime. Sprinkle with the shredded cheese and bake uncovered for 10–15 minutes, until bubbly and the chicken reaches 165°F.
- Let the casserole rest for 10 minutes, then scatter the cotija over the top, shake on the Tajín, and serve with wedges from the remaining lime half. Drizzle with your favorite sauces. Add cilantro if you like.
Notes
- Prep this casserole ahead of time, without the broth mixture. When ready to cook, just pour the broth mixture over the casserole and follow steps 6-9!
- Store in the fridge for up to 4 days or freeze for up to 3 months!