Recipes and Cooking Mexican Corn and Chicken Casserole 3.5 (19) 1 Reviews This easy recipe combines Mexican cheeses and seasonings with rice and tomatoes for a chicken casserole that showcases so many of the flavors you love in south-of-the-border cooking. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 28, 2014 Print Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 15 mins Bake Time: 20 mins Total Time: 55 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 14.5 ounce can reduced-sodium chicken broth 1 cup uncooked long grain rice 1 tablespoon vegetable oil ¼ cup chopped onion 2 cloves garlic, minced 2 cup frozen corn, thawed 1 ½ cup shredded cooked chicken breast* 1 14.5 ounce can diced tomatoes, undrained 1 cup tomato sauce 1 cup shredded Mexican-style four cheese blend (4 ounces) 1 tablespoon chili powder Sour cream (optional) Fresh cilantro (optional) 2 green onions, thinly sliced (optional) Directions Preheat oven to 350°F. Grease a 2-quart casserole; set aside. In a large saucepan combine broth and rice. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender. Meanwhile, in another large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Remove from heat. Add corn, shredded chicken, tomatoes, tomato sauce, 1/2 cup of the cheese, the chili powder, and the rice mixture to onion mixture; stir until well mixed. Transfer to the prepared casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 20 to 25 minutes or until cheese is lightly browned and mixture is heated through. If desired, top with sour cream, cilantro, and sliced green onions. *Tip: To cook chicken breast quickly, in a large skillet combine 8 to 9 ounces skinless, boneless chicken breasts and 1 1/2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F). Drain well. Cool slightly. Using two forks, pull chicken apart into shreds. Print Nutrition Facts (per serving) 524 Calories 16g Fat 66g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 524 % Daily Value * Total Fat 16g 21% Saturated Fat 7g 35% Cholesterol 70mg 23% Sodium 1099mg 48% Total Carbohydrate 66g 24% Total Sugars 8g Protein 32g Vitamin C 26.4mg 132% Calcium 288mg 22% Iron 4.2mg 23% Potassium 931mg 20% Folate, total 150.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.