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



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
  1. In a mixing bowl, thoroughly combine Slaw Mix, Scallions, Sriracha Sauce, and Apple Cider Vinegar.  Hold under refrigeration until ready to serve.

  2. 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.

  3. 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).

  4. 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).

  5. Evenly sprinkle shredded mozzarella over chicken and corn casserole.

  6. 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

  1. Portion 10 squares in hotel pan in a grid (2 wide by 5 long) the same as the chicken is portioned on top.

  2. Using a #6 scoop, portion and place on serving container.

  3. Using a # 16 scoop, serve a 2 oz side of Spicy Sriracha Slaw to balance richness of creamy corn.
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