Family-friendly and easy to prepare, this cheesy chicken and corn casserole is a great option for potlucks or parties.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
492 Calories
Recipe Instructions
Step 1
Preheat the oven's broiler.
Step 2
Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
Step 3
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Step 4
Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
Step 5
While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
Step 6
At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
Step 7
Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
Step 8
Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.
Ingredients
2 tablespoons olive oil
2 cups shredded Cheddar cheese
2 cups uncooked white rice
1 (10.75 ounce) can cream of mushroom soup
3 pinches salt
1 tablespoon bacon bits, or to taste (Optional)
4 medium skinless, boneless chicken breasts, cut into bite-size pieces
3 pinches ground black pepper
3 (10 ounce) packages frozen sweet corn
1 ½ (9 ounce) cans mild Cheddar cheese dip
1 tablespoon chopped fresh chives, or to taste (Optional)
