“I make this about twelve times a year, and people always tell me it’s my best creation!”
This comforting Oven-Baked Creamy Corn and Chicken Casserole is a simple, satisfying dish made with tender shredded chicken, a blend of sweet and creamy corn, and a rich, cheesy sauce baked until bubbly and perfectly golden on top.
Oven-Baked Creamy Corn and Chicken Casserole
Ingredients:
- 2 cups cooked shredded chicken
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon butter
- Fresh parsley, for garnish
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Combine Chicken and Corn
In a large mixing bowl, add the shredded chicken, drained corn, cream-style corn, sour cream, cheddar cheese, and green onions. Stir until well combined.
Step 3: Make the Sauce Base
In another bowl, whisk together the flour, milk, salt, pepper, and paprika until smooth and lump-free.
Step 4: Mix Everything Together
Pour the sauce mixture into the chicken and corn blend. Stir gently until everything is evenly coated.
Step 5: Bake the Casserole
Lightly grease a casserole dish with butter. Spread the mixture evenly into the dish and bake for 30–35 minutes, or until the top is golden brown and the edges are bubbling.
Step 6: Garnish and Serve
Let the casserole cool for a few minutes before serving. Sprinkle with fresh parsley for a pop of color and serve warm for a delicious, hearty meal everyone will love.
