If you’re looking for an easy dump-and-bake meal using cream-style corn over chicken breasts, here’s a simple, delicious version you can throw together in minutes.
🍗 Creamed Corn Chicken (Dump & Bake)
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix (or 1 tbsp homemade ranch seasoning)
- Salt & pepper to taste
Optional Add-Ins
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ cup cooked crumbled bacon
- 1 small can green chiles
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 baking dish.
- Place chicken breasts in the dish and season with salt and pepper.
- In a bowl, mix:
- Cream-style corn
- Sour cream
- Ranch seasoning
- Half of the shredded cheese
- Dump mixture over chicken, spreading evenly.
- Top with remaining cheese.
- Cover with foil and bake for 35–45 minutes, until chicken reaches 165°F internally.
- Remove foil for the last 5–10 minutes if you want a golden top.
Serving Ideas
- Over rice
- With mashed potatoes
- Alongside roasted vegetables
- With a simple side salad
If you’d like, I can also give you a slow cooker version or a 3-ingredient ultra-simple version.
