Here’s a quick and easy “dump” recipe using cream-style corn over chicken breasts — perfect for a simple, comforting weeknight meal 🍗🌽
🌽 Cream-Style Corn Chicken Bake
Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts
- 1 can (14–15 oz) cream-style corn
- 1 can (10.5 oz) cream of mushroom soup (optional, for extra creaminess)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper to taste
- 1 cup shredded cheddar or mozzarella cheese (optional)
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Prepare chicken
- Season chicken breasts with salt, pepper, garlic powder, and onion powder.
- Place in a greased 9×13-inch baking dish.
- Add the corn
- Pour cream-style corn over the chicken breasts, spreading evenly.
- Optional: mix in cream of mushroom soup for extra creaminess.
- Bake
- Cover with foil and bake for 25–30 minutes.
- Remove foil, sprinkle cheese on top if using, and bake another 5–10 minutes until chicken is fully cooked (165°F / 74°C) and cheese is melted.
- Serve
- Garnish with fresh parsley.
- Serve with rice, mashed potatoes, or a simple salad.
💡 Tips
- For a slightly crunchy top, sprinkle crushed crackers or cornflakes over the cheese before the last 5–10 minutes of baking.
- Add a pinch of paprika or chili powder to the corn for a subtle smoky flavor.
- Leftovers can be reheated in the oven or microwave — the sauce keeps the chicken moist.
If you want, I can also give you a slow cooker version — you just dump everything in and let it cook all day, making the chicken super tender and flavorful.
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