Hominy & Chicken Casserole

This is weeknight casserole cooking with a Southwest twist. Golden hominy gives it a chewy, corny bite that regular canned corn just can’t match, the kernels are tender on the outside and slightly toothy inside.

Cumin and a green chili in the mix shift the whole dish away from standard creamy-chicken territory into something that tastes like chicken tortilla casserole’s easier cousin.

The stuffing cubes soak up the cream and soup mixture as everything bakes, turning from dry pillows into a savory, moist base layer. It’s why you skip making rice or noodles.

Monterey Jack melts into a stretchy golden top in the last five minutes of uncovered baking. Don’t switch to cheddar here, the mild creamy Jack is what keeps this balanced.

Kitchen Tips

• Drain the hominy and corn well before stirring in. Extra liquid turns the stuffing cubes to mush.
• Rotisserie chicken shredded straight off the bone works perfectly and saves time.
• If you want more heat, dice a second green chili or swap in a diced jalapeno with seeds.
• Cover with foil during the first 35 minutes so the top doesn’t burn before the middle heats through.

Variations

• Stir in a can of black beans, drained, with the hominy for extra protein and texture.
• Swap cream of mushroom for cream of chicken or a green chile version for an even more Southwest lean.
• Top with crushed tortilla chips along with the cheese for a crunchy, bubbling crust.