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Cheesy Chicken and Corn Casserole
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Cheesy chicken and corn casserole: perfect for gatherings, simple and delicious.
Ingredients:
  • 4 medium skinless, boneless chicken breasts, cut into bite-size pieces
  • 3 pinches salt
  • 3 pinches ground black pepper
  • 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
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) while seasoning the chicken with a pinch of salt and pepper to enhance flavor.
  • In a saucepan, let the water and rice come to a gentle boil. Lower the heat to medium-low, cover, and let it simmer for 20 to 25 minutes until the rice is tender and the water is absorbed.
  • As the rice simmers, warm olive oil in a skillet over medium-high heat. Sear chicken pieces in the fragrant oil until they are cooked through and their juices run clear, about 5 to 7 minutes per side.
  • Simultaneously, set up a steamer in a saucepan filled with water just below the steamer. Once the water is boiling, add corn, cover, and steam for 2 to 4 minutes until halfway tender yet still crunchy.
  • Combine chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits in a bowl. Spread mixture into a 2-quart casserole dish. Sprinkle with shredded Cheddar cheese on top.
  • Bake in the preheated oven for 30-40 minutes until the cheese is gooey and bubbly.
  • Preheat the broiler in the oven.
  • Broil the casserole until the cheese is golden, around 2 minutes. Allow the casserole to cool for 5 minutes before serving hot.

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