Join / Renew Now / MyIFB Log In

Stay Updated

CCFB News» September 2023

Recipe of the MonthCorn Chicken Casserole

09/01/2023 @ 1:30 pm

Corn Chicken Casserole

IFB | From 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) or 4-5 fresh tomatoes roasted on grill then diced
  • 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.

Discover What We Do Everyday For You

Sign Up For Our Newsletter