Street Corn Chicken and Rice Casserole {Easy One Pan Meal}

A close-up of a big spoonful of the street corn casserole being scooped over the casserole dish.

Street Corn Chicken and Rice Casserole {Easy One Pan Meal}

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! {Gluten-Free}

Course Main Course

Cuisine American, Mexican

Keyword healthy comfort food, one pan meal

Prep Time 10

Cook Time 1 15

Total Time 1 35

Servings servings

Calories 444kcal

Author Alex Evink, MS, RD

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

Instructions

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

Nutritional information is just an estimation and individual ingredients and preparation may lead to slight discrepancies.

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!

Nutrition