Here’s a super easy “dump-and-bake” creamy corn chicken recipe—no fuss, just layer and bake:
🍗🌽 Cream-Style Corn Chicken Bake
🛒 Ingredients
- 3–4 boneless chicken breasts
- 1 can cream-style corn
- 1 can whole kernel corn (drained)
- 1 cup sour cream or cream cheese
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning (optional but great)
- Salt & pepper to taste
🔥 Instructions
- Preheat oven to 180°C (350°F)
- Lightly grease a baking dish
- Place chicken breasts in the dish and season with salt & pepper
👉 Now the “dump” part:
4. Pour cream-style corn over the chicken
5. Add drained corn on top
6. Spread sour cream (or dollops of cream cheese)
7. Sprinkle ranch seasoning (optional)
8. Top with shredded cheese
⏲️ Bake
- Bake uncovered for 35–45 minutes
- Chicken should reach 74°C (165°F) internally
- Top should be bubbly and slightly golden
😋 Serving Ideas
- Serve over rice, mashed potatoes, or noodles
- Add a side of green beans or salad
🔥 Tips
- Add diced jalapeños for a spicy kick 🌶️
- Mix in cooked bacon bits for extra flavor
- Use thighs instead of breasts for juicier results
✅ Why It Works
- Cream-style corn keeps the chicken moist
- Everything cooks together → rich, creamy, comforting
If you want, I can give you a slow cooker version or a low-carb variation of this recipe.
