Cheesy Chicken and Corn Casserole

My family absolutely loved this corn casserole recipe, and it’s pretty simple to make.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.

Step: 2

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Step: 3

While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.

Step: 4

At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.

Step: 5

Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.

Step: 6

Bake in the preheated oven until cheese is melted, 30 to 40 minutes.

Step: 7

Preheat the oven’s broiler.

Step: 8

Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

Per Serving: 492 calories; protein 23.5g; carbohydrates 53.3g; fat 20.3g; cholesterol 60.9mg; sodium 834.9mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .