Chicken And Corn Casserole
A creamy chicken and corn casserole with a buttery topping, perfect for comforting family dinners or potlucks, combining savory flavors and crispy crumbs.
Ingredients
Instructions
- Make a white sauce with melted butter, flour, salt, pepper, and celery seed.
- Add milk to the sauce and cook until thickened.
- Combine the sauce with the cut-up chicken and creamed corn.
- Pour the mixture into a 1 1/2-quart casserole dish.
- Top with bread or cracker crumbs.
- Dot the top with butter.
- Bake at 350°F for 25 to 30 minutes until bubbly and golden.
Tips & Substitutions
For a richer flavor, consider using homemade chicken stock instead of milk in the white sauce. If you're short on time, rotisserie chicken can be a great substitute for the cut-up chicken. To enhance the dish, add some sautéed onions or bell peppers to the mixture. For a crunchy topping, use crushed crackers or panko breadcrumbs instead of traditional bread crumbs.
Serving Suggestions
This Chicken and Corn Casserole pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. Consider serving it alongside crusty bread or a light pasta dish like Craisin Pasta to balance the flavors. For an extra touch, offer a dollop of sour cream or a sprinkle of fresh herbs on top before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Corn Casserole contains roughly 1135 calories, with 9g protein, 77g carbohydrates, and 91g fat. It is an excellent source of dietary fiber (39% of the Daily Value), iron (30% of the Daily Value), and calcium (26% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1563mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of creamed corn?
Yes, you can substitute frozen corn for creamed corn, but you will need to add some cream or milk to maintain the dish's creamy texture. Cook the frozen corn in a saucepan until heated through, then mix it with the white sauce and chicken before baking.
Is it okay to prepare this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it in the refrigerator before baking. Just ensure to cover it tightly with foil or plastic wrap. When ready to bake, add a few extra minutes to the baking time if it's cold from the fridge.
What other proteins can I use in this casserole?
This casserole is quite versatile! You can substitute the chicken with shredded turkey or even cooked sausage for a different flavor. Additionally, for a vegetarian option, consider using cooked beans or lentils in place of chicken to maintain a hearty texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).