Corn And Chicken Bake
A comforting baked chicken and corn casserole with savory stuffing and creamy soup, perfect for family dinners or casual gatherings with rich flavors and hearty textures.
Ingredients
- 6 boneless, skinless chicken breast halves ⓘ
- 1/4 tsp garlic powder ⓘ
- 1/2 tsp salt ⓘ
- 1/4 tsp black pepper ⓘ
- 1 (8 oz) package corn bread stuffing mix ⓘ
- 1 can drained whole kernel corn ⓘ
- 1 cup boiling water ⓘ
- 1/4 cup melted butter ⓘ
- 1 can cream of celery soup ⓘ
- 1/3 cup milk ⓘ
- 1 tablespoon chopped parsley ⓘ
Instructions
- Preheat oven to 375°F and coat a 9 x 13 baking dish with cooking spray.
- Place chicken halves in a single layer in the baking dish and sprinkle with garlic powder, salt, and black pepper.
- In a large bowl, combine the stuffing mix, drained corn, boiling water, and melted butter. Mix well.
- Spoon the stuffing mixture over the chicken in the baking dish.
- In the same bowl, combine the cream of celery soup, milk, and chopped parsley. Mix well.
- Pour the soup mixture over the stuffing and chicken.
- Cover the dish with foil and bake for 35 minutes.
- Uncover and bake for an additional 30 minutes or until the stuffing is golden brown.
Tips & Substitutions
For added flavor, consider marinating the chicken in a mixture of olive oil, lemon juice, and herbs before baking. If you don't have cream of celery soup, you can substitute with cream of mushroom or chicken soup. To make it healthier, opt for whole grain stuffing mix. Fresh corn can also be used instead of canned for a fresher taste.
Serving Suggestions
This Corn And Chicken Bake pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. You can also serve it with crusty bread or a side of rice to soak up the delicious sauce. For a comforting twist, try it alongside recipes like Yankee Chicken 'N Rice.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Chicken Bake contains roughly 683 calories, with 29g protein, 122g carbohydrates, and 21g fat. It is an excellent source of iron (189% of the Daily Value), dietary fiber (143% of the Daily Value), and potassium (87% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1584mg per serving (69% 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 chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking. This ensures that they cook evenly and reach a safe internal temperature. Adjust the baking time if needed, as frozen chicken may require a few extra minutes.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the point of baking, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add an extra 10 minutes to the cooking time to ensure it heats through properly.
What can I substitute for the corn bread stuffing mix?
If you don't have corn bread stuffing mix, you can use regular stuffing mix and add a little sugar or cornmeal for sweetness. Alternatively, homemade bread cubes lightly seasoned with sage and thyme can make a delicious base for this 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).