Chicken In The Corn
A hearty chicken and corn casserole with savory seasonings, perfect for comforting family dinners and easy to prepare in one dish with rich flavors.
Ingredients
Instructions
- Season the chicken pieces with salt and dredge in flour.
- Brown the chicken in butter, then remove from the skillet.
- Saute chopped onion and green peppers until soft.
- Add poultry seasoning, bouillon mixture, and creamed corn to the vegetables.
- Place the browned chicken in a casserole dish and pour the corn mixture over it.
- Bake in a 350°F oven for 1 hour until the chicken is cooked through.
Tips & Substitutions
For extra flavor, consider adding garlic powder or paprika to the flour mixture when dredging the chicken. If you prefer a bit of heat, diced jalapeños can be added to the sautéed vegetables. You can also substitute the frying chicken with boneless chicken thighs for a juicier texture. To enhance the dish, try incorporating some herbs like thyme or rosemary, which pair well with chicken recipes.
Serving Suggestions
Serve Chicken In The Corn warm, garnished with fresh parsley for a pop of color. This dish pairs beautifully with a side of fluffy rice or buttery mashed potatoes, and a crisp garden salad adds freshness. For a heartier meal, consider serving it alongside Holly Potatoes, which complement the flavors nicely and complete the dining experience.
Storage & Reheating
Store leftover Chicken In The Corn in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F for about 20 minutes, or until heated through. Alternatively, you can use a microwave, heating in short intervals until warm, but the oven method helps maintain the texture of the chicken and the corn mixture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken In The Corn contains roughly 687 calories, with 16g protein, 95g carbohydrates, and 39g fat. It is an excellent source of iron (204% of the Daily Value), dietary fiber (115% of the Daily Value), and vitamin C (94% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1953mg per serving (85% 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 use frozen corn, but you'll need to add some cream or milk to achieve a similar consistency as creamed corn. Cook it with a bit of butter until tender, then mix with the bouillon and seasonings before adding to the chicken.
How can I make this dish spicier?
To add some heat, consider mixing in diced jalapeños or a dash of hot sauce to the corn mixture. You could also sprinkle some cayenne pepper in the flour when dredging the chicken for an extra kick. Adjust the spice level to suit your taste preferences.
What can I do if I don't have bouillon cubes?
If you don't have bouillon cubes, you can substitute with chicken broth or stock. Simply use 1/2 cup of broth instead of mixing the cubes with boiling water. This will still provide a rich flavor to the dish.
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).