Cheesy Chicken and Corn Casserole

Name: Cheesy Chicken and Corn Casserole
Prep time: 20 min
Cook time: 60 min
Total time: 85 min
Yield: ['10', '1 2-quart casserole']
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; 1.5 (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

⏱ 85 mins 🍽 ['10', '1 2-quart casserole'] 🏷 Side dish

This hearty casserole combines tender chicken pieces with fluffy rice and sweetcorn, all bound in a creamy, cheesy sauce. Topped with a layer of Cheddar and finished under the grill, it bakes to a golden perfection. It's a substantial dish ideal for a family dinner or for sharing at social events, yielding a generous 2-quart dish that serves around ten people. The total preparation and cooking time is approximately 85 minutes.

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
1.5 (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

Method

Heat your oven to 350 degrees F (175 degrees C). Season the bite-size chicken pieces with salt and pepper.
Place water and rice in a saucepan and bring to a boil. Lower the heat, cover the pan, and let it simmer for 20 to 25 minutes until the rice is tender and the liquid is gone.
As the rice cooks, warm the olive oil in a skillet. Add the chicken and cook for 5 to 7 minutes per side until it is cooked through with no pink remaining.
Meanwhile, set up a steamer over a saucepan of boiling water. Add the frozen corn, cover, and steam it for 2 to 4 minutes until it is partially tender but retains some crunch.
In a large bowl, combine the cooked chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits. Spoon this mixture into a 2-quart casserole dish. Sprinkle the shredded Cheddar cheese evenly over the top.
Bake the dish in your preheated oven for 30 to 40 minutes, until the cheese topping has melted completely.
Switch your oven to the broiler setting to preheat.
Place the casserole under the broiler for about 2 minutes more to give the cheese a golden colour. Allow it to rest for 5 minutes before serving it hot.

Nutrition (per serving)

Calories492 kcal

Fat20 g

Sugars5 g

Protein24 g

Sodium835 mg

Recipe details

CategorySide dish

Authorcountrygirlinthecity