Chicken And Corn Pudding
A hearty chicken and corn pudding combining tender chicken, sweet corn, broccoli, and creamy rice, perfect for comforting family dinners with rich flavors and textures.
Ingredients
- 6 ears corn ⓘ
- 1 frying size chicken ⓘ
- 4 eggs ⓘ
- 3/4 cup margarine ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon pepper ⓘ
- 1 1/2 cups cooked cut up chicken
- 1 cup water ⓘ
- 1 (10 oz.) package Birds Eye Deluxe broccoli florets
- 1 (10 3/4 oz.) can condensed cream of chicken soup ⓘ
- 1 1/2 cups Minute rice ⓘ
- 1 tablespoon grated Parmesan cheese ⓘ
- 2 teaspoons oil ⓘ
Instructions
- Brown the chicken lightly in oil.
- Add water, broccoli florets, and condensed cream of chicken soup to the skillet.
- Bring to a full boil, separating broccoli pieces as they cook.
- Stir in the cooked rice.
- Cover and remove from heat, letting it stand for 5 minutes.
- Sprinkle grated Parmesan cheese on top before serving.
Tips & Substitutions
For a richer flavor, try using homemade chicken broth instead of water. You can substitute fresh corn off the cob if available; just adjust the quantity to about 4 cups. If you're looking for a shortcut, use rotisserie chicken instead of frying your own. This dish is also easily adaptable; feel free to add in other vegetables like bell peppers or zucchini for more color and nutrition.
Serving Suggestions
Serve this Chicken and Corn Pudding as a hearty main dish. It pairs beautifully with a simple green salad or roasted vegetables for a balanced meal. For added crunch, consider serving alongside some crusty bread or a light vinaigrette. For a complete dinner, include a side of Crock-Pot Cream Of Potato Soup for a comforting combination.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to prevent it from drying out, and heat in the microwave or on the stovetop over low heat until warmed through. This dish also freezes well; just ensure it’s in a freezer-safe container for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Corn Pudding contains roughly 1952 calories, with 15g protein, 98g carbohydrates, and 175g fat. It is an excellent source of dietary fiber (80% of the Daily Value), vitamin C (41% of the Daily Value), and protein (30% of the Daily Value). Note that it is relatively high in sodium, at 2344mg per serving (102% 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 fresh?
Yes, you can absolutely use frozen corn in this recipe. Just make sure to thaw and drain it before adding it to the skillet to avoid excess moisture. Frozen corn is a convenient option and still provides great flavor and texture.
What can I substitute for the cream of chicken soup?
If you're looking for a healthier or vegetarian alternative, consider using a homemade white sauce or a can of cream of mushroom soup. Both options will work well to create a creamy consistency without sacrificing flavor.
How can I make this dish spicier?
To add some heat to your Chicken and Corn Pudding, consider incorporating diced jalapeños or a pinch of cayenne pepper into the mix. You can also serve it with a side of hot sauce for those who enjoy a spicy kick.
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).