I make this roughly a dozen times each year, and everyone says it’s the best thing I create!
This comforting Oven-Baked Creamy Corn and Chicken Bake is a simple casserole featuring tender shredded chicken and two kinds of corn, bound in a rich, cheesy, seasoned sauce and baked until golden.
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Oven-Baked Creamy Corn and Chicken Bake
Ingredients:
| Ingredient | Quantity |
| Cooked chicken, shredded | 2 cups |
| Corn kernels, drained | 1 can (15 oz) |
| Cream-style corn | 1 can (15 oz) |
| Sour cream | 1 cup |
| Grated cheddar cheese | 1 cup |
| Chopped green onions | 1/2 cup |
| All-purpose flour | 1/4 cup |
| Milk | 1/2 cup |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Paprika | 1/2 tsp |
| Butter | 1 tbsp |
| Fresh parsley | For garnish |
How To Make Oven-Baked Creamy Corn and Chicken Bake:
- Step 1: Preheat Oven: Preheat your oven to 375°F (190°C).
- Step 2: Combine Wet and Solid Ingredients: In a large mixing bowl, combine the 2 cups shredded chicken, 1 can corn kernels, 1 can cream-style corn, 1 cup sour cream, 1 cup cheddar cheese, and 1/2 cup chopped green onions.
- Step 3: Whisk Dry Ingredients and Milk: In a separate bowl, whisk together the 1/4 cup flour, 1/2 cup milk, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp paprika until smooth.
- Step 4: Mix and Assemble: Pour the milk mixture into the chicken and corn mixture, stirring until well combined.
- Step 5: Bake: Use the 1 tbsp butter to grease a rectangular casserole dish (or melt it and spread it). Pour the mixture into the prepared dish, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until the top is golden and the casserole is bubbling.
- Step 6: Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh parsley.
