Chicken and Corn Casserole
This Chicken and Corn Casserole is a comforting one-dish meal that’s easy to prepare and packed with flavor!
Servings: 6 servings
Ingredients
For the Casserole:
- 2 cups cooked chicken, shredded Any leftover chicken or rotisserie chicken works great.
- 1 can corn 15 oz, drained
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crushed butter crackers for topping
- 1/4 cup butter melted
Instructions
Preparation Steps:
- Preheat your oven to 350°F (175°C). This ensures that your casserole bakes evenly.
- In a large mixing bowl, combine the shredded chicken, drained corn, sour cream, shredded cheddar cheese, milk, garlic powder, onion powder, salt, and black pepper. Mix everything together until well combined.
- Lightly grease a 9x13 inch baking dish with cooking spray or a little olive oil to prevent sticking.
- Pour the chicken and corn mixture into the prepared baking dish, spreading it out evenly.
- In a separate bowl, mix the crushed butter crackers with the melted butter. Stir until the crackers are fully coated.
- Sprinkle the cracker mixture evenly over the top of the casserole. This will create a deliciously crunchy crust.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
- Once done, remove it from the oven and let it cool for a few minutes. Serve warm and enjoy the comforting flavors of your Chicken and Corn Casserole!
Equipment
- Large Mixing Bowl
- 9x13-inch Baking Dish
- Measuring cups and spoons
- Spatula
- Oven
Notes
- Consider using leftover or rotisserie chicken for convenience.
- Feel free to customize with your favorite vegetables.
- Leftovers can be stored in the refrigerator for up to 3-4 days.