Chicken and Corn Bake
Dive into comfort food bliss with this hearty and satisfying Chicken and Corn Bake, a creamy casserole that’s packed with family-friendly flavors and made for cozy weeknight dinners! Featuring tender shredded chicken, sweet corn, fluffy white rice, and a velvety mixture of cream of chicken soup and sour cream, this dish is bubbling with rich, savory goodness. Topped with a golden breadcrumb crust and layers of melted cheddar cheese, every bite offers the perfect combination of crunch and creaminess. With the aromatic addition of sautéed onions, garlic, and a sprinkle of paprika for depth, this easy-to-make casserole comes together in under an hour and is perfect for feeding a crowd. It’s a one-pan wonder that’s comforting, flavorful, and sure to become a family favorite.
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Recipe Information
Ingredients
- 3 pieces chicken breasts
- 2 cups sweet corn kernels
- 2 cups cooked white rice
- 2 cups shredded cheddar cheese
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick spray or a little butter.
Bring a large pot of water to a boil and cook the chicken breasts until fully cooked, about 15 minutes. Remove from water, let cool slightly, and shred into bite-sized pieces using two forks.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes soft and translucent, about 3-4 minutes.
In a large mixing bowl, combine the shredded chicken, cooked onion and garlic, sweet corn kernels, cooked rice, cream of chicken soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, salt, black pepper, and paprika. Mix well until all ingredients are evenly coated.
Pour the mixture into the prepared baking dish, spreading it out into an even layer.
Melt the butter in a small skillet over medium heat, then stir in the breadcrumbs until lightly toasted, about 2 minutes. Sprinkle the breadcrumbs evenly over the chicken mixture in the baking dish.
Top with the remaining 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 30 minutes, or until the casserole is bubbling and the top is golden brown.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Serve warm and enjoy your Chicken and Corn Bake!
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 10.3 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 392 mg | 30% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 565 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
