Creamy Corn Casserole with Cream Cheese

Creamy Chicken and Carrot Spread – Silky, Savory, and Perfect for Sandwiches or Snacking

Meet your new refrigerator MVP: a Creamy Chicken and Carrot Spread that’s light, protein-packed, and irresistibly smooth with delicate sweetness from finely grated carrots. It’s the kind of make-ahead recipe that earns a permanent spot in weekly meal prep—spread it on toast for breakfast, layer it into sandwiches and wraps for lunch, or dollop it onto crackers and veggie sticks when snack cravings hit. A hint of lemon brightens the flavor, fresh herbs add lift, and a combination of creamy dairy (or dairy-free alternatives) ensures a scoopable, luscious texture.

Why You’ll Love This Recipe

• Versatile: Works as a sandwich filling, cracker spread, baked potato topper, or quick appetizer on crostini.
• Balanced flavor: Tender chicken brings savory depth, carrots add gentle sweetness, lemon provides brightness, and herbs keep it fresh.
• Meal-prep friendly: Makes a generous batch and keeps beautifully for several days.
• Customizable: Adjust texture from rustic and chunky to ultra-smooth; swap seasonings to fit any cuisine.
• Kid-approved: Mild, creamy, and colorful—an easy way to sneak in extra veggies.

Ingredients

Base

• 2 cups cooked chicken, finely shredded or chopped (poached, roasted, or rotisserie)
• 1 1/2 cups finely grated carrots (about 3 medium)
• 6 oz (170 g) cream cheese, softened or 1 cup thick Greek yogurt (for a lighter option)
• 1/3 cup mayonnaise or 1/3 cup plain Greek yogurt (to taste)
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest (optional but brightening)
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped fresh herbs (dill, parsley, or chives)
• 1 small garlic clove, very finely minced or 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon fine sea salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper

Optional Add-Ins (Choose a Few)

• 2–3 tablespoons finely diced celery (crunch)
• 2 tablespoons finely minced red onion or scallions
• 2 tablespoons finely chopped toasted walnuts or almonds
• 1/4 cup finely diced dill pickle or cornichons (tangy bite)
• 1/4 teaspoon smoked paprika (subtle smokiness)
• Pinch of cayenne or red pepper flakes (gentle heat)
• 1–2 teaspoons honey or maple syrup (balances lemony tang if desired)

How to Cook the Chicken (Two Easy Paths)

If you don’t have leftover or rotisserie chicken on hand, use one of these quick methods:

• Quick Poach: Place 2–3 boneless, skinless chicken breasts in a saucepan with 1 teaspoon salt, 1 bay leaf, and enough water (or low-sodium broth) to cover by 1 inch. Bring to a gentle simmer, cover, and cook 10–14 minutes until the thickest part reaches 165°F (74°C). Cool slightly, then shred or finely chop.
• Roast & Chop: Rub 2–3 chicken breasts with olive oil, salt, and pepper. Roast at 400°F (205°C) for 18–22 minutes, rest 10 minutes, then chop finely once cool.

Step-by-Step Instructions

1. Prep the components: Finely shred or chop the cooked chicken. Grate the carrots on the fine holes of a box grater (or pulse in a food processor until very fine—avoid large chunks for the creamiest spread).
2. Make the creamy base: In a large bowl, whisk together the cream cheese (or Greek yogurt), mayonnaise (or additional yogurt), lemon juice, lemon zest, Dijon, garlic, onion powder, salt, and pepper until smooth. If your cream cheese is firm, microwave it for 10–15 seconds to soften before mixing.
3. Fold in the flavor: Add the shredded chicken, grated carrots, and herbs. Stir until everything is evenly coated and the spread looks cohesive. If using optional add-ins like celery, pickles, or nuts, fold them in now.
4. Adjust texture: For a chunkier spread, you’re done. For a silkier result, transfer half (or all) of the mixture to a food processor and pulse 4–6 times until softly blended but not paste-like. Stir everything together again to combine.
5. Taste & balance: Adjust salt, lemon, and pepper. If you prefer a touch of sweetness, whisk in 1–2 teaspoons honey or maple syrup to complement the carrots.
6. Chill & set: Cover and refrigerate for at least 30–45 minutes. Resting allows the flavors to meld and the spread to thicken slightly for easier scooping and spreading.

Consistency Guide

• Too thick? Loosen with 1–2 tablespoons milk, buttermilk, or extra lemon juice.
• Too loose? Stir in 1–3 tablespoons extra shredded chicken or an additional spoonful of cream cheese/yogurt to firm it up.
• Too tangy? Balance with a small drizzle of honey or a pinch more salt.
• Not bright enough? Add another squeeze of lemon and a handful of fresh herbs.

Serving Ideas

• Sandwiches & Wraps: Spread on whole-grain bread with lettuce and tomato, or roll in tortillas with cucumber ribbons and baby spinach.
• Crostini: Spoon onto toasted baguette slices and finish with a sprinkle of chives and cracked pepper.
• Snack Board: Serve with crackers, pita chips, celery sticks, carrot sticks, and bell pepper strips.
• Stuffed Veggies: Fill halved avocados, mini bell peppers, or hollowed tomatoes for a quick lunch.
• Baked Potato Topper: Add a generous scoop to hot baked potatoes; finish with dill and a squeeze of lemon.
• Breakfast Toast: Spread on sourdough and top with thin cucumber and radishes.

Flavor Variations

• Herb & Lemon (classic): Dill + parsley + extra zest for a bright deli-style spread.
• Mediterranean: Add 1/4 cup finely chopped roasted red peppers, 2 tablespoons minced olives, and 1/2 teaspoon dried oregano.
• Curry: Stir in 1–2 teaspoons mild curry powder, a pinch of turmeric, and a spoon of raisins for sweetness.
• Smoky Chipotle: Add 1 teaspoon minced chipotle in adobo and a squeeze of lime; top with cilantro.
• Ranch-Inspired: Replace herbs with 1 tablespoon dry ranch-style seasoning; add chopped scallions.
• Walnut & Honey: Fold in 2 tablespoons chopped toasted walnuts and 2 teaspoons honey for a sweet-savory note.

Make-Ahead, Storage & Food Safety

• Make-ahead: The spread improves after a short rest. Prepare up to 24 hours in advance for peak flavor.
• Storage: Keep in an airtight container in the refrigerator for 3–4 days.
• Freezing: Not ideal (dairy can separate and carrots may weep). If you must freeze, choose the cream-cheese base over yogurt and thaw gently in the fridge; re-whip before serving.
• Serving temperature: Best slightly chilled. If it firms too much in the fridge, let stand 10 minutes and stir before using.
• Food safety: Use cooked chicken cooled promptly and refrigerate the spread within 2 hours of mixing.

Nutrition Snapshot (Estimate per 1/4 cup)

• Calories: ~140–170 (varies with yogurt vs. mayo/cream cheese)
• Protein: ~10–12 g
• Carbohydrates: ~2–4 g
• Fat: ~9–12 g
• Fiber: ~0–1 g
• Sodium varies by salt and mustard brand

These values are estimates and depend on ingredient brands and chosen substitutions.

Texture Tips: Chunky vs. Silky

• Chunky: Mince chicken by hand and grate carrots coarsely; fold gently and skip the food processor.
• Silky: Pulse half the spread in a processor until plush, then fold back into the bowl for a scoopable, deli-style texture.
• Ultra-smooth: Use all Greek yogurt + cream cheese and fully process; add milk by teaspoons to reach a whipped consistency.

Cost & Meal-Prep Notes

• Budget-friendly: One rotisserie chicken often yields enough meat for a double batch.
• Portioning: Divide into small containers for grab-and-go lunches with crackers and veggies.
• Scaling up: For parties, double the ingredients and serve in a shallow bowl with lots of dippers.

Frequently Asked Questions

• Can I use canned chicken? Yes. Drain well and pat dry for the best texture. Flavor is milder—bump up herbs and lemon.
• Can I make it dairy-free? Use a thick, unsweetened dairy-free yogurt or plant-based cream cheese; add 1–2 teaspoons olive oil for extra silkiness.
• What if I don’t like mustard? Reduce Dijon to 1 teaspoon or replace with 1 teaspoon prepared horseradish or a splash of white wine vinegar.
• How do I keep the carrots from watering down the spread? Grate finely and blot with a paper towel if very moist. Chilling also firms the mixture.
• Can I add cheese? For a heartier sandwich filling, fold in 1/3 cup finely shredded Parmesan or sharp cheddar.

Serving Pairings & Menu Ideas

• Light lunch plate: Chicken-carrot spread, mixed greens, cherry tomatoes, and whole-grain crackers.
• Party platter: Crostini, cucumber rounds, endive leaves, and seeded lavash chips with the spread in the center.
• Wrap night: Warm tortillas with baby spinach, avocado slices, and spoonfuls of the spread.
• Soup & spread combo: Pair with tomato soup or carrot-ginger soup for a cozy meal.

At a Glance

• Yield: About 3 1/2–4 cups spread (10–14 sandwiches or a large appetizer bowl)
• Prep Time: 20 minutes (plus time to cook chicken if needed)
• Chill Time: 30–45 minutes
• Total Time: 50–70 minutes (including chill)

Closing Notes

Simple ingredients, thoughtful seasoning, and the right texture are all it takes to turn leftover chicken into a polished, deli-worthy spread. This Creamy Chicken and Carrot Spread is adaptable enough for everyday sandwiches yet elegant enough for a canapé. Keep the base recipe as your anchor, then explore variations—from herby lemon to smoky chipotle or curried with golden raisins. Once you’ve made it, you’ll see why it’s the sort of recipe that quietly becomes a staple: reliable, nourishing, and genuinely delicious in any setting.

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