Indulging Chicken and Sweet Corn Casserole Bake
Dive into a comforting Chicken and Sweet Corn Casserole Bake that combines tender chicken and sweet corn, enveloped in a creamy sauce and topped with an irresistibly buttery Ritz cracker crust. It's pure indulgence in every bite!
Servings 4 servings
Calories 350kcal
Ingredients
- 2 cups cooked chicken shredded
- 1 cup sweet corn fresh or frozen
- 1 can 10.5 oz cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1 cup crushed Ritz crackers
- 1/4 cup unsalted butter melted
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, sweet corn, cream of chicken soup, milk, garlic powder, and salt and pepper.
- Fold in the shredded cheddar cheese, reserving a little for topping later.
- Transfer the mixture into a greased 9x13 inch baking dish.
- In a separate bowl, mix the crushed Ritz crackers with melted butter, and sprinkle the remaining cheese.
- Sprinkle the cracker mixture evenly over the chicken mixture.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This casserole can be reheated for a quick meal, maintaining its creamy texture and crunchy topping.