Ultimate Cheesy Chicken and Corn Casserole

Ingredients

- 4 chicken breasts
- 2 cups shredded cheese
- 1 cup corn kernels
- 1 cup all-purpose flour
- 1 jalapeno cornbread (8x8 inch)
- 1 can (15 oz) ranch-style beans

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper on both sides.
3. In a large skillet, heat some oil over medium-high heat. Add the chicken breasts and cook until golden brown, about 5 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, add the corn kernels and sauté for 2-3 minutes until slightly caramelized. Remove from heat.
5. In a medium bowl, crumble the jalapeno cornbread into small pieces.
6. In a separate bowl, combine the ranch-style beans and their liquid with the crumbled cornbread. Mix well.
7. Place the chicken breasts at the bottom of a greased 9x13 inch baking dish.
8. Sprinkle the sautéed corn kernels evenly over the chicken breasts.
9. Spread the ranch-style beans and cornbread mixture over the corn kernels.
10. Sprinkle the shredded cheese all over the casserole.
11. In a small bowl, combine the flour with enough water to form a thick but pourable paste. Drizzle the paste over the cheese, covering the entire casserole.
12. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
13. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden and bubbly.
14. Let the casserole cool for a few minutes, then serve warm.

Preparation Time

PT20M (20 minutes)

Twenty minutes

Cooking Time

PT45M (45 minutes)

Forty-five minutes

Total Time

PT1H5M (1 hour 5 minutes)

One hour and five minutes

Type of Dish

Main dish

Keywords

Casserole, chicken, cheese, corn, ranch-style beans, jalapeno cornbread, oven-baked, dinner recipe

Recipe Yield

This recipe yields 4 servings.

Calories

The total calories for this recipe is approximately 2200 calories.

Ingredients

- 4 chicken breasts (about 680 grams)
- 2 cups shredded cheese (about 200 grams)
- 1 cup corn kernels (about 165 grams)
- 1 cup all-purpose flour (about 120 grams)
- 1 jalapeno cornbread (8x8 inch) (about 300 grams)
- 1 can (15 oz) ranch-style beans (about 425 grams)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper on both sides.
3. In a large skillet, heat some oil over medium-high heat. Add the chicken breasts and cook until golden brown, about 5 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, add the corn kernels and sauté for 2-3 minutes until slightly caramelized. Remove from heat.
5. In a medium bowl, crumble the jalapeno cornbread into small pieces.
6. In a separate bowl, combine the ranch-style beans and their liquid with the crumbled cornbread. Mix well.
7. Place the chicken breasts at the bottom of a greased 9x13 inch baking dish.
8. Sprinkle the sautéed corn kernels evenly over the chicken breasts.
9. Spread the ranch-style beans and cornbread mixture over the corn kernels.
10. Sprinkle the shredded cheese all over the casserole.
11. In a small bowl, combine the flour with enough water to form a thick but pourable paste. Drizzle the paste over the cheese, covering the entire casserole.
12. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
13. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden and bubbly.
14. Let the casserole cool for a few minutes, then serve warm.

Preparation Time

PT20M (20 minutes)

Twenty minutes

Cooking Time

PT45M (45 minutes)

Forty-five minutes

Total Time

PT1H5M (1 hour 5 minutes)

One hour and five minutes

Type of dish

Main dish

Keywords

casserole, chicken, cheese, corn, ranch-style beans, jalapeno cornbread, oven-baked, dinner recipe

Recipe Yield

This recipe yields 4 servings.

Calories

The total calories for this recipe is approximately 2200 calories.