CHICKEN CORN CASSEROLE RECIPES

Name: Southern Chicken-Cornbread Casserole
Prep time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Soul Food
Ingredients: 3 cups cubed (1 inch) cooked chicken breast; 1 teaspoon poultry seasoning; 1/4 teaspoon garlic powder; 1 1/2 cups sour cream; 1 cup milk; Salt and pepper to taste; 2 cups shredded Cheddar cheese (8 oz); 3 green onions, chopped; 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix; 1 can (14.75 oz) cream style sweet corn; 1 egg; 2 tablespoons butter, melted

SOUTHERN CHICKEN-CORNBREAD CASSEROLE RECIPE - BETTYCROCKER.COM

Southern Chicken-Cornbread Casserole Recipe - BettyCrocker.com image

There's down-home goodness in every bite of this sweet-and-savory casserole. The blend of cornbread and cream-style sweet corn adds a hearty and flavorful touch.

Provided by Arlene Cummings

Total Time 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 12

Ingredients

3 cups cubed (1 inch) cooked chicken breast
1 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1 1/2 cups sour cream
1 cup milk
Salt and pepper to taste
2 cups shredded Cheddar cheese (8 oz)
3 green onions, chopped
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 can (14.75 oz) cream style sweet corn
1 egg
2 tablespoons butter, melted

Steps:

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 480 , CarbohydrateContent 29 g, CholesterolContent 130 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 28 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 670 mg, SugarContent 9 g, TransFatContent 1 g

MEXICAN CORN AND CHICKEN CASSEROLE | BETTER HOMES & GARDENS

Mexican Corn and Chicken Casserole | Better Homes & Gardens image

This easy recipe combines Mexican cheeses and seasonings with rice and tomatoes for a chicken casserole that showcases so many of the flavors you love in south-of-the-border cooking.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Number Of Ingredients 14

Ingredients

1 14.5 ounce can reduced-sodium chicken broth
1 cup uncooked long grain rice
1 tablespoon vegetable oil
¼ cup chopped onion
2 cloves garlic, minced
2 cups frozen corn, thawed
1?½ cups shredded cooked chicken breast*
1 14.5 ounce can diced tomatoes, undrained
1 cup tomato sauce
1 cup shredded Mexican-style four cheese blend (4 ounces)
1 tablespoon chili powder
Sour cream (optional)
Fresh cilantro (optional)
2 green onions, thinly sliced (optional)

Steps:

Preheat oven to 350°F. Grease a 2-quart casserole; set aside. In a large saucepan combine broth and rice. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender.
Meanwhile, in another large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Remove from heat.
Add corn, shredded chicken, tomatoes, tomato sauce, 1/2 cup of the cheese, the chili powder, and the rice mixture to onion mixture; stir until well mixed. Transfer to the prepared casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 20 to 25 minutes or until cheese is lightly browned and mixture is heated through. If desired, top with sour cream, cilantro, and sliced green onions.

Nutrition Facts : Calories 524 calories, CarbohydrateContent 66 g, CholesterolContent 70 mg, FatContent 16 g, ProteinContent 32 g, SaturatedFatContent 7 g, SodiumContent 1099 mg, SugarContent 8 g

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