Best Baked Chicken And Corn Recipes

BAKED CHICKEN AND CORN

Baked Chicken and Corn image

This is an easy way to make a one-dish meal with little effort. It is also very tasty and my kids love it. You can also use mixed vegetables instead of corn.

Provided by atchurch

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

2 (16 ounce) cans whole kernel corn, drained
4 skinless, boneless chicken breast halves
2 tablespoons butter
1 tablespoon chopped garlic
½ teaspoon ground black pepper
1 pinch salt

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread corn into the bottom of a baking dish; add chicken breasts. Cover chicken with butter, garlic, black pepper, and salt. Cover dish with aluminum foil.
Bake in the preheated oven until chicken is no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 361.5 calories, Carbohydrate 43 g, Cholesterol 79.9 mg, Fat 10.6 g, Fiber 4.4 g, Protein 29.7 g, SaturatedFat 4.8 g, Sodium 765.1 mg, Sugar 6.8 g

BUTTERMILK CHICKEN AND CORN FLAKE BAKED CASSEROLE

Buttermilk Chicken and Corn Flake Baked Casserole image

This recipe combines the flavors of not just one but two of our favorite comfort food recipes: chicken pot pie and buttermilk fried chicken. The ultimate in yummy casseroles!

Provided by Donna Henderson Hopgood

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
2 large carrots, cut into 1/4-inch pieces
1 large onion, chopped
½ teaspoon salt
1 teaspoon Cajun seasoning
¼ cup all-purpose flour
½ cup orange juice
1 (14.5 ounce) can chicken broth
1 cup frozen peas
¼ cup chopped flat-leaf parsley, divided
1 tablespoon chopped fresh dill
½ cup buttermilk
2 ½ cups corn flakes cereal

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a large pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center, about 5 minutes. Drain.
Heat olive oil in a large skillet over medium heat. Stir carrots, onion, and salt into hot skillet, cover the skillet, and cook, stirring occasionally, until onions are tender, 8 to 10 minutes. Stir Cajun seasoning into vegetables.
Sprinkle flour over vegetable mixture in the skillet; cook and stir until flour taste cooks off, about 1 minute. Gradually stir orange juice and broth, respectively, into vegetable mixture; bring to a boil.
Stir chicken, peas, 1/2 of the parsley, and dill into broth mixture; remove from heat and stir in buttermilk. Pour buttermilk mixture into a baking dish.
Bake in the preheated oven for 15 minutes. Stir corn flakes and remaining parsley together in a bowl. Sprinkle corn flake mixture over chicken mixture; bake until corn flakes are golden and casserole is bubbling, about 5 minutes more. Let rest 5 minutes.

Nutrition Facts : Calories 248.6 calories, Carbohydrate 19.5 g, Cholesterol 66.3 mg, Fat 6.6 g, Fiber 2.1 g, Protein 26.9 g, SaturatedFat 1.4 g, Sodium 593.6 mg, Sugar 5.9 g