Cheesy Chicken and Corn Casserole


My family absolutely loved this corn casserole recipe, and it's pretty simple to make.

a close up view, looking over the edge of a white oval baking dish, into chessy chicken, corn, and rice casserole.
Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
5 mins
Total Time:
1 hrs 25 mins
1 2-quart casserole


  • 4 medium skinless, boneless chicken breasts, cut into bite-size pieces

  • 3 pinches salt

  • 3 pinches ground black pepper

  • 2 tablespoons olive oil

  • 2 cups uncooked white rice

  • 3 (10 ounce) packages frozen sweet corn

  • 1 ½ (9 ounce) cans mild Cheddar cheese dip

  • 1 (10.75 ounce) can cream of mushroom soup

  • 1 tablespoon chopped fresh chives, or to taste (Optional)

  • 1 tablespoon bacon bits, or to taste (Optional)

  • 2 cups shredded Cheddar cheese


  1. Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.

  2. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  3. While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.

  4. At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.

  5. Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.

  6. Bake in the preheated oven until cheese is melted, 30 to 40 minutes.

  7. Preheat the oven's broiler.

  8. Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

Cook's Notes:

You can season chicken with your favorite chicken seasoning, rather than just salt and pepper, if you'd like. You can also use any kind of cheese that you'd like, rather than using Cheddar.

You may use cut, cooked potatoes instead of rice.

Nutrition Facts (per serving)

492 Calories
20g Fat
53g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 492
% Daily Value *
Total Fat 20g 26%
Saturated Fat 9g 44%
Cholesterol 61mg 20%
Sodium 835mg 36%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 24g
Vitamin C 6mg 29%
Calcium 223mg 17%
Iron 3mg 16%
Potassium 350mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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