Cheesy Chicken and Corn Casserole recipe
All Recipes 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 caloriescarbohydrate: 53.3 gcholesterol: 60.9 mgfat: 20.3 gfiber: 2.6 gprotein: 23.5 gsaturatedFat: 8.8 gservingSize: -sodium: 834.9 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Chicken and Corn Casserole
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
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.
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.
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.
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.
Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
Preheat the oven's broiler.
Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.