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Corn Chicken CasseroleFrom the Kitchen of: IL Corn

1 c uncooked brown rice

1 T olive oil

½ med sweet onion, chopped

3 cloves garlic

2 t chili powder

1 t ancho chili powder

2-3 c fresh corn from cobb or frozen corn

2 c cooked chicken shredded or chopped

1-2 c shredded Mexican cheese

14.5 oz can fire-roasted diced tomatoes (undrained)

½ c cilantro, chopped     2 green onions, chopped

8 oz can tomato sauce   ½ t salt & pepper

Sour cream for topping


Preheat oven to 350°. Cook rice according to package directions. Meanwhile, heat oil in a skillet over medium heat. Add chopped onion and cook, stirring occasionally, until onions start to soften, about 5 minutes. Add garlic and both chili powders; cook about 1 more minute. Add corn, chicken, ½ of the cheese, fire-roasted tomatoes, tomato sauce, rice and onion mixture to a greased casserole dish; mix well then add salt and pepper to taste. Sprinkle with remaining cheese. Bake uncovered for 20 minutes. Garnish with cilantro, chopped green onions, and sour cream on the side. Serves 6

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