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Chicken, cauliflower and corn bake
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Cozy up with tasty chicken, cauliflower, and corn bakes this season.
Ingredients:
  • 500.00 ml shredded Hot Roast Chicken (about 1/2 chicken)
  • 420g can creamed corn
  • 420g can corn kernels, rinsed, drained
  • 1/2 head cauliflower, cut into small florets
  • 1 garlic clove, crushed
  • 2 spring onions, thinly sliced
  • 125ml cream
  • 120g tasty cheese
  • 200g Stone Baked Light Rye Sourdough Vienna, crust removed, torn into 2cm pieces
Instructions:
  • Preheat your oven to 180C and generously grease four 2-cup (500ml) ovenproof ramekins or dishes.
  • In a large bowl, mix together the chicken, creamed corn, corn kernels, cauliflower, garlic, spring onion, cream, and half of the cheddar. Season to taste.
  • Divide the chicken mixture evenly into the dishes. Cover with bread and sprinkle the remaining cheddar on top. Bake for 20-25 minutes, or until heated through and golden brown. Serve and enjoy!

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