Creamy Chicken Corn Casserole
A comforting baked casserole with shredded chicken, sweet corn, green peppers, and a golden cheesy egg batter topping. Easy to assemble and perfect for weeknight dinners.
Equipment
- 1 | Large skillet |
- 1 | Blender |
- 1 | Baking dish | rectangular
- 1 | Spatula |
- 1 | Knife |
Ingredients
- 2 | cups | shredded cooked chicken |
- 1 | cup | corn kernels |
- 1 | | green bell pepper | diced
- 1 | | small onion | diced
- 2 | cloves | garlic | minced
- 0.25 | cup | chopped cilantro |
- 3 | | large eggs |
- 0.5 | cup | milk |
- 0.25 | cup | butter |
- 0.5 | cup | all-purpose flour |
- 1 | cup | shredded mozzarella |
- 0.5 | tsp | salt |
- 0.25 | tsp | black pepper |
- 1 | tbsp | oil |
Instructions
- Sauté onion, green pepper, and garlic in oil until soft.
- Add shredded chicken, corn, cilantro, salt, and pepper; mix well.
- Blend eggs, milk, butter, and flour until smooth.
- Grease a baking dish and pour a thin layer of batter.
- Spread the chicken mixture evenly over the batter.
- Pour remaining batter on top and sprinkle with cheese.
- Bake at 375°F for 25–30 minutes until golden and set.
- Rest 5 minutes, then slice and serve.
Notes
Store leftovers in the fridge up to 3 days.
Reheat in the oven or microwave until hot.
Assemble ahead and bake the next day if desired.
Use rotisserie chicken for faster prep.
Reheat in the oven or microwave until hot.
Assemble ahead and bake the next day if desired.
Use rotisserie chicken for faster prep.