Recipe: How to Make Creamy Corn Casserole


3½ cups frozen corn kernels (thawed first) or canned corn (rinsed and drained)

3 cups chopped cooked chicken breast (or chickpeas for vegetarian version)

1 cup chopped onion and bell peppers

3 Tbsp chopped jalapeño

1 tsp adobo spice

8 wedges of queso fresco chipotle cheese spread, softened or (8 oz reduced fat cream cheese)

1 cup nonfat Greek yogurt

1 cup unsweetened original almond milk

½ cup panko bread crumbs

2 Tbsp grated parmesan cheese

Fresh herbs (optional)

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