CHICKEN POLENTA BAKE

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Chicken Polenta Bake image

An easy baked chicken dish that can be modified all sorts of ways! I made this for dinner last night and liked it so much I wrote it down for later use.

Provided by Psephomant

Categories     One Dish Meal

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 lb prepared polenta
3 -4 pieces boneless skinless chicken breasts
1 (10 ounce) can cream of chicken soup (you can used the 98% fat free version, I used regular)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can whole kernel corn
5 -6 ounces canned mushrooms (optional)
1/2 cup half-and-half
shredded four-cheese Mexican blend cheese
poultry seasoning (to taste)
garlic powder (to taste)
1 dash salt
1 dash pepper
1 dash paprika

Steps:

  • Preheat oven to 350 degrees.
  • Slice polenta into 1/2 inch thick slices and line the bottom of your casserole dish/pyrex dish with the slices. Set aside.
  • Cut excess fat off of the chicken and coat with chicken seasoning.
  • Place the chicken on top of the polenta slices.
  • Pour the canned corn over the chicken and spread evenly in the dish.
  • Add mushrooms or other veggies (broccoli florets or peas may be interesting) and spread evenly.
  • Pour the cream of mushroom and cream of chicken soup into a large bowl and add water as directed on the can. Mix and pour over the chicken, add the half and half.
  • Add some garlic powder on top of the mixture, as well as the salt & pepper and paprika for some color and a little bit of kick.
  • Put the dish in the oven and set your timer for 45 minutes.
  • Once the 45 minutes has elapsed, pull the dish out of the oven (be careful, it's hot and liquidy).
  • Grab several handfuls of cheese and sprinkle over the chicken.
  • Return the dish to the oven for another 15 minutes or until the cheese is melted.

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