Creamy Chicken Corn Casserole 🐔🌽🧀

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Ingredients

  • 3 cups cooked chicken, shredded or cubed

  • 2 cups frozen or canned corn (drained if canned)

  • 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)

  • 1 cup sour cream

  • 1 cup shredded cheddar cheese (or mozzarella)

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon black pepper

  • 1 teaspoon dried parsley (or Italian seasoning)

Topping:

  • 1 ½ cups panko breadcrumbs (or crushed Ritz crackers)

  • 3 tbsp melted butter

  • ½ teaspoon dried herbs for garnish (parsley, oregano, or thyme)

Instructions

  1. Preheat Oven

    • Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  2. Mix Filling

    • In a large bowl, combine chicken, corn, cream of chicken soup, sour cream, cheddar cheese, garlic powder, onion powder, and black pepper. Stir until creamy and well mixed.

  3. Assemble Casserole

    • Spread mixture evenly into the prepared baking dish.

  4. Make Topping

    • In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over the casserole.

  5. Bake

    • Bake uncovered for 30–35 minutes, until hot and bubbly with a golden-brown topping.

  6. Serve

    • Let cool for 5 minutes before serving. Garnish with extra parsley if desired.

Tips & Variations

  • Cheese Swap: Use Monterey Jack, Pepper Jack, or Swiss for different flavors.

  • Veggie Boost: Add peas, green beans, or broccoli for extra nutrients.

  • Spicy Kick: Mix in a can of diced green chilies or a pinch of cayenne pepper.

  • Make Ahead: Assemble casserole up to 24 hours ahead, cover, and refrigerate. Bake when ready.

Storage

  • Fridge: Keeps 3–4 days in an airtight container.

  • Reheat: Bake at 325°F until warmed through, or microwave in portions.

  • Freezer: Wrap tightly before baking and freeze up to 2 months. Thaw overnight before baking.

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