@315justme: 🌽 Creamy Chicken & Corn Casserole 🍗 Gather around bubbling comfort filled with tender chicken sweet corn and cheese. ✨ Ingredients: For the casserole: - 4 cups (560 g) cooked chicken, shredded or diced into bite-size pieces - 2 cups (300 g) corn kernels, fresh, thawed from frozen, or canned and well drained - 1 small yellow onion (100 g), finely diced - 2 garlic cloves, minced - 1 tablespoon (14 g) unsalted butter - 1 can (10.5 ounces/298 g) condensed cream of chicken soup, undiluted - 1/2 cup (120 g) sour cream - 1/2 cup (120 ml) whole milk - 1 cup (113 g) cheddar cheese, freshly shredded - 1/2 cup (56 g) mozzarella cheese, freshly shredded - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - 1/4 teaspoon fine salt - 1/4 teaspoon ground black pepper For the crisp topping: - 1/2 cup (30 g) buttery crackers, finely crushed - 1/2 cup (30 g) plain dry breadcrumbs - 2 tablespoons (28 g) unsalted butter, melted Instructions: 1. Preheat the oven to 375°F (190°C). Set out a 9 × 13-inch baking dish. Drain canned corn or blot thawed corn dry; if using fresh corn, cut the kernels from the cob and measure 2 cups. Cut any large chicken pieces so each spoonful contains both chicken and vegetables. 2. Melt the tablespoon butter in a skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring often, until translucent and softened. Add the minced garlic and cook for 30 seconds until fragrant. Remove from the heat and let stand for 2 minutes. 3. In a large bowl, whisk the condensed cream of chicken soup, sour cream, and milk until completely smooth. Add the garlic powder, smoked paprika, salt, and black pepper and whisk again, scraping the bottom to distribute the seasonings evenly. 4. Fold the chicken, corn, softened onion and garlic, cheddar, and mozzarella into the sauce. Use a broad spatula to lift from the bottom until every piece is coated. Transfer to the baking dish and spread into a level layer, filling the corners without packing the mixture tightly. 5. Combine the crushed buttery crackers and breadcrumbs in a small bowl. Pour over the 2 tablespoons melted butter and toss with a fork until the crumbs are evenly moistened and no dry pockets remain. Sprinkle across the casserole in a thin, even layer. 6. Bake uncovered for 30–35 minutes. The edges should bubble steadily, the topping should turn golden, and the center should be hot rather than merely warm. Insert a thermometer into the middle of the chicken mixture and verify 165°F (74°C). Add 5 minutes if necessary. 7. If the topping browns before the center heats through, cover loosely with foil for the remaining baking time. Remove the dish from the oven and rest for 8 minutes; the sauce will thicken slightly as the bubbling subsides. 8. Divide into six main-dish servings, keeping an even share of topping on each portion. Serve warm. Refrigerate leftovers in shallow covered containers within 2 hours; reheat covered until 165°F (74°C), then uncover briefly to help the crumbs regain some crispness. Prep Time: 15 minutes | Cook Time: 36–41 minutes | Rest Time: 8 minutes | Total Time: 59–64 minutes | Yield: 6 servings Nutritional value (per serving, estimated): 500 calories; protein 39 g; carbs 30 g; fat 25 g; fiber 2 g; sodium 880 mg. Assumes cooked skinless chicken breast and all topping. Pro Tip: Combine fine cracker crumbs with slightly coarser breadcrumbs to create a topping that absorbs butter evenly while keeping a crisp surface. #chickenrecipes #EasyRecipes #newrecipesposteddaily #followmyrecipesdaily #whatsfordinner?

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Thursday 29 October 2026 01:27:41 GMT