Mediterranean Street Corn Chicken Casserole
🧾 Ingredients
Protein & Base
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3 cups cooked chicken breast, shredded or diced
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3 cups corn kernels (fresh, grilled, or frozen & thawed)
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1 cup cooked rice, orzo, or quinoa
Vegetables
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½ red onion, finely diced
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1 red bell pepper, chopped
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1 jalapeño, finely minced (optional)
Creamy Sauce
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¾ cup Greek yogurt
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¼ cup light mayonnaise
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1 tbsp extra-virgin olive oil
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1 tbsp fresh lemon juice
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2 cloves garlic, minced
Seasoning
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1 tsp smoked paprika
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½ tsp ground cumin
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½ tsp dried oregano
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Salt & black pepper, to taste
Cheese & Topping
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¾ cup crumbled feta cheese
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½ cup shredded mozzarella or Monterey Jack
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2 tbsp fresh parsley or cilantro, chopped
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Optional: chili flakes or Aleppo pepper
🍲 Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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In a large bowl, combine chicken, corn, rice (or orzo/quinoa), red onion, bell pepper, and jalapeño.
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In a separate bowl, whisk together Greek yogurt, mayo, olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper.
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Pour sauce over chicken mixture and stir until evenly coated.
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Fold in feta cheese and half of the mozzarella.
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Transfer to baking dish. Sprinkle remaining mozzarella on top.
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Bake uncovered for 30–35 minutes, until bubbly and lightly golden.
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Garnish with fresh herbs and chili flakes before serving.
🍽 Serving Suggestions
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Pair with Mediterranean cucumber-tomato salad
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Serve with warm pita or flatbread
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Add a drizzle of lemon-olive oil before serving
🌿 Variations
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Low-carb: omit rice and add zucchini or cauliflower rice
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Extra Mediterranean: add Kalamata olives or sun-dried tomatoes
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Spicy: stir in harissa or chili paste
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Vegetarian: swap chicken for chickpeas
❄️ Storage
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Refrigerate up to 4 days
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Freeze up to 2 months
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Reheat covered in oven for best texture
