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.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick spray or a little butter.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour the mixture into the prepared baking dish, spreading it out into an even layer.

Step 6

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.

Step 7

Top with the remaining 1/2 cup of shredded cheddar cheese.

Step 8

Bake in the preheated oven for 30 minutes, or until the casserole is bubbling and the top is golden brown.

Step 9

Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley before serving.

Step 10

Serve warm and enjoy your Chicken and Corn Bake!

Nutrition Facts

Serving size	(2290.5g)

Amount per serving	% Daily Value*
Calories	3992.5

Total Fat 199.7g	0%
Saturated Fat 107.0g	0%
Polyunsaturated Fat 3.3g
Cholesterol 872.5mg	0%
Sodium 8040.2mg	0%
Total Carbohydrate 307.2g	0%
Dietary Fiber 19.6g	0%
Total Sugars 61.4g
Protein 272.3g	0%

Vitamin D 73.2IU	0%
Calcium 2349.2mg	0%
Iron 18.1mg	0%
Potassium 1850.6mg	0%

*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.

Source of Calories

Fat: 43.7%

Protein: 26.5%

Carbs: 29.9%