Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup corn kernels (fresh or frozen)
– 1 can (15 oz) cream of chicken soup
– 1 cup sour cream
– 1/4 cup lime juice (freshly squeezed is best)
– 1-2 tablespoons chili powder (adjust to your spice preference)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (for garnish)
– Salt and pepper to taste
Equipment Needed
– Large mixing bowl
– 9×13 inch baking dish
– Measuring cups and spoons
– Whisk or spoon for mixing
– Cutting board and knife
Step-by-Step Instructions
To start, preheat your oven to 375°F (190°C) so that it’s nice and hot when you’re ready to bake. Then, in my large mixing bowl, I combine cream of chicken soup, sour cream, lime juice, chili powder, garlic powder, onion powder, salt, and pepper. The aroma of lime zest fills my kitchen, making me eager to dive into this dish! Next, I add the corn and chopped chicken breasts, ensuring everything is well coated with that beautiful creamy mixture. The colors are just so inviting! (See the next page below to continue steps…)