Corn Casserole

A few weeks ago I was making Jalapeno Popper Chicken for dinner but I was at a total loss of what to serve with it. I knew we would have a side salad but I felt like I still wanted something else. Suddenly corn casserole popped into my head and it seemed like the perfect fit. So I did a little searching but I was a disappointed with what I found. Pretty much every recipe called for a canned corn and Jiffy cornbread. I don’t love canned corn and I knew a box of Jiffy would be a difficult find in Suzhou (and probably expensive if I found it!).

At that point I had my heart set on corn casserole, so I continued on the hunt for a from-scratch recipe. I never did find one that was everything I was looking for, but I did find one that looked like a good starting point. I made a few adjustments and cut the recipe in half so we wouldn’t have leftovers for a week. I’m really happy with how it turned and happy to have another side dish to add to the rotation.



King Ranch Chicken Casserole

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

In case I didn’t have enough ways to spend my time on (like 2 jobs and nursing school), I have found yet another website to obsess over. The website is and it is a truly amazing place where food bloggers can showcase their best pictures and get a link back to their blog. The pictures are very inspiring in two ways. First, it inspires me to work on my photography, something I have grown passionate over in the last year or so. Second, it inspires me to try new food. In fact, I found a gorgeous picture just last night that took me to a new recipe and I couldn’t get it out of my mind, so I decided to try it for dinner tonight! It did not disappoint me! This is an awesome recipe. So if you get a chance, take a look at, just have a napkin ready incase you drool 😉

King Ranch Chicken Casserole
Adapted from Don’t Forget Delicious


1 medium red onion, chopped
1 orange bell pepper, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 cup low sodium chicken broth
2 tablespoons cornstarch
1/3 cup milk (or half and half if you’re feeling frisky)
1 pound cooked chicken breast, chopped
10 ounces diced tomatoes with green chiles (1 can)
1 1/2 cups light sour cream
1 teaspoon chili powder
1 teaspoon thyme, minced
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
5 10″ wheat tortillas
1 1/2 cups cheddar cheese or colby jack, shredded


Preheat oven to 350 degrees. Lightly grease a baking dish and set aside.

Heat the vegetable oil in a large nonstick skillet over medium heat. Saute onion and bell pepper 3-4 minutes or until tender. Add garlic and saute briefly, until golden. Add the cornstarch and let it cook for a minute.

Add the chicken broth and milk (or half and half) to the skillet and bring to a simmer. Add next 8 ingredients (through pepper) to skillet and mix well.

Tear the tortillas into 1″ pieces and layer bottom of baking dish. Pour half of chicken mixture into dish and top with half of the shredded cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.

Bake for 20-30 minutes or until bubbly.