Cheesy Chicken and Corn Casserole recipe

All Recipes Best Recipe Side Dish Casseroles Corn Casserole Recipes

Ingredients

4 medium skinless, boneless chicken breasts, cut into bite-size pieces
3 pinches salt
3 pinches ground black pepper
2 tablespoons olive oil
2 cups uncooked white rice
3 (10 ounce) packages frozen sweet corn
1 ½ (9 ounce) cans mild Cheddar cheese dip
1 (10.75 ounce) can cream of mushroom soup
1 tablespoon chopped fresh chives, or to taste
1 tablespoon bacon bits, or to taste
2 cups shredded Cheddar cheese

Nutrition Info

492 calories
carbohydrate: 53.3 g
cholesterol: 60.9 mg
fat: 20.3 g
fiber: 2.6 g
protein: 23.5 g
saturatedFat: 8.8 g
servingSize: -
sodium: 834.9 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.

  2. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  3. While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.

  4. At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.

  5. Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.

  6. Bake in the preheated oven until cheese is melted, 30 to 40 minutes.

  7. Preheat the oven's broiler.

  8. Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

Recipe Yield

1 2-quart casserole

Recipe Note

My family absolutely loved this corn casserole recipe, and it's pretty simple to make.

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