Korean BBQ Chicken Cheesy Corn Casserole
Creamy Cheesy corn casserole topped with Korean BBQ sauced Fajita Chicken strips baked until golden and served with a side of spicy Sriracha Cole Slaw
Korean BBQ Chicken Cheesy Corn Casserole

Ingredients
Serves
10
Main Ingredients
30 oz.
Tyson® Fajita Strips 10046210928
6 oz.
Korean BBQ sauce, prepared
72 Lite oz
Simplot RoastWorks™ Flame-Roasted Corn & Jalapeno Blend 10071179034841
1 ½ cu.
Lite Mayonnaise
1 Tbsp.
Sugar, granulated
10 oz.
Mozzarella cheese, shredded
Spicy Sriracha Slaw
20 oz.
Slaw mix, pre shredded
¼ cu.
Scallion
1 oz.
Sriracha, Low Sodium
1 oz.
Apple Cider Vinegar
Directions
- In a mixing bowl, thoroughly combine Slaw Mix, Scallions, Sriracha Sauce, and Apple Cider Vinegar. Hold under refrigeration until ready to serve.
- In a half hotel pan add Fire-roasted corn, mayonnaise and sugar then combine until evenly mixed. Hold under refrigeration until ready to bake and serve.
- Toss frozen fajita strips in Korean BBQ sauce and place in a hotel pan and cover with foil. Cook for 15 – 20 minutes. (**if building casserole at a later time, chill chicken and hold cold until needed)
- Using a #10 scoop add chicken over corn so that you can see the portions in the pan (** 2 portions wide by 5 portions long)
- Evenly sprinkle shredded mozzarella over chicken and corn casserole
- Bake in preheated 350°F oven until hot and bubbly, about 12-15 minutes. There should be some browning on the cheese on top – you can cover pan with foil to keep cheese from browning. Hold at 145°F for service. (***allow to cool some before serving, it will be less runny)
To Serve
- Portion 10 squares in hotel pan in a grid (2 wide by 5 long) the same as the chicken is portioned on top.
- Using a #6 scoop, portion and place on serving container.
- Using a # 16 scoop, serve a 2 oz side of Spicy Sriracha Slaw to balance richness of creamy corn.
Segment
K-12 Schools