It’s cute, it’s tasty, and it’s a breeze! That’s the Little Golden Casserole for you! A golden tortilla chip and melty cheese topping is what meets your eye, but that’s just the beginning; this casserole has a complexity of eye-catching (and tastebud-catching) flavor. Next, you’ll see specks of gold glimmering in the savory sauce; summery corn kernels and creamy chicken pieces, to be precise! The bursts of emerald green onion add color and pop to this Little Golden Casserole, making it ever more enticing! Dig in and experience this lovely flavor journey.
Ingredients
- 8 ounces chive whipped cream cheese
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 bunch green onions, chopped, divided
- 3 cups chicken, cooked and shredded
- 1 (8.75-ounce) can corn kernels
- 3 cups Mexican blend cheese, shredded, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 3 cups nacho-cheese flavored tortilla chips, crumbled
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –Add the chive cream cheese and the cream of chicken soup in a large mixing bowl and combine with an electric mixer until smooth.
Step 4 –Reserve 1/4 cup of the green onions.
Step 5 –Add the remaining green onions, the chicken, the corn, 2 cups of the Mexican cheese, the salt, the pepper, and the garlic powder and stir until fully combined.
Step 6 –Pour the chicken mixture into the prepared baking dish, spreading it out evenly.
Step 7 –Sprinkle the crumbled tortilla chips on top.
Step 8 –Top the casserole with the remaining Mexican cheese and bake until the cheese on top starts to brown, about 17-20 minutes.
Step 9 –Top with 1/4 cup of the reserved green onions and serve.
