kickin chick'n corn casserole

(1 rating)
Recipe by
Amy Cox
Melbourne, FL

I threw this together, the night before grocery shopping. I laugh every time I make it now, because it wasn't something I 'planned' and the kids (even my big kid husband) loved it! I make it a point to whip this up a couple times a month now.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For kickin chick'n corn casserole

  • 2 can
    chunky chicken corn chowder
  • 3
    boneless skinless chicken breasts
  • 1/4 c
    hot sauce
  • 1 can
    corn
  • 1 can
    cream corn
  • 1 1/2 c
    shredded cheddar cheese
  • salt and pepper to taste
  • 1 c
    bisquick (make as directed for biscut topping)
  • 1/2 c
    chopped or minced onion
  • 1 can
    diced potatoes

How To Make kickin chick'n corn casserole

  • 1
    HEAT OVEN TO 325 DEGREES
  • 2
    IN A GLASS BAKING PAN PLACE ALL INGREDIENTS EXCEPT FOR BISQUICK, CHEESE AND CHICKEN. MIX TOGETHER WELL AND SET ASIDE.
  • 3
    CUT CHICKEN INTO SMALL CHUNKS AND FRY UP UNTIL THERE IS NO MORE PINK AND MIX INTO GLASS PAN WITH OTHER INGREDIENTS. SPRINKLE CHEESE ON TOP OF MIXTURE.
  • 4
    IN A SMALL BOWL, MIX BISQUICK AS DIRECTED FOR BISCUT TOPPING, THEN IN A ZIG ZAG MOTION, POUR OVER CHEESE AND CHICKEN MIXTURE IN GLASS PAN (BISQUICK MIX IS NOT SUPPOSED TO COVER ENTIRE MIXTURE)- PUT IN THE OVEN FOR 20-25 MIN. OR UNTIL THE BISCUT TOPPING IS GOLDEN BROWN.
  • 5
    LET STAND FOR APPROX. 10 MIN. BEFORE SERVING. - SERVES APPROX. 6 PPL. (YOU SERVE WITH CELERY AND CARROT STICKS WITH RANCH DRESSING ALONGSIDE OF THE DISH, IT'S A CHANCE FOR THE FAMILY TO GET IN THEIR RAW VEGGIES!)

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