Creamy Corn Chicken Bake
A comforting baked dish featuring tender shredded chicken layered under a velvety corn cream sauce, finished with golden melted cheese. Quick to assemble and deeply satisfying, it is a perfect crowd-pleaser for weeknight dinners.
🛒 Ingredients
10 servings
- 1 cooked chicken breast, shredded
- Olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- Salt and black pepper to taste
- 2/3 cup cream cheese
- 1 can (10 oz) corn kernels, drained
- 1 can (13.5 fl oz) whole milk
- 1 tablespoon cornstarch
- 1 chicken bouillon cube
- Shredded mozzarella or cheddar for topping
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Directions
- 1
Heat olive oil in a pan and sauté the onion and garlic over medium heat until soft and fragrant.
- 2
Add the shredded chicken, season with salt and pepper, and stir to combine.
- 3
Fold in the cream cheese and stir over low heat until the mixture is smooth and creamy.
- 4
Blend the corn, milk, cornstarch, and bouillon cube in a blender until you get a smooth, silky cream.
- 5
In a saucepan, lightly sauté onion and garlic in olive oil, then pour in the blended mixture and stir continuously until thickened.
- 6
Spread the chicken and cream cheese filling evenly into a baking dish and pour the corn cream on top.
- 7
Sprinkle with shredded cheese and bake at 425 °F (220 °C) for 25–30 minutes until golden and bubbly.
💡 Chef's Tip
Add a pinch of smoked paprika or a handful of fresh thyme to the chicken for extra depth of flavor. Leftovers reheat beautifully the next day.
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Same category — Poultry
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