Quick Chicken Corn Casserole Recipes

QUICK CHICKEN CORN CASSEROLE

Steps:

• 1. Cut chicken breast into 1-inch pieces and saute' with dab of oil in skillet or wok.Cook as desired..
• 2. Make shells and cheese according to directions..Then add jalapenos,salt and pepper..
• 3. You can mix together or put in layers,whichever you like.I do mine in layers,so I pour shells and cheese in 10-inch baking pan,then add can of corn then the chicken.Pour cream of chicken on top of all..Spread evenly..
• 4. Then make biscuit mix and drop by tablespoons on top of casserole..I myself love jalapenos so I put a few on top also..
• 5. Cook 20-25 minutes till biscuit topping is slightly brown..I cook on 350..Enjoy!!

CHICKEN AND CORN CHIP CASSEROLE

Steps:

• Preheat oven to 350.
• Boil frozen chicken till cooked through. drain and chop into cubes.
• While chicken is boiling, in a large bowl mix together the sauces and olives and if desired some of the cheese.
• Add the chicken.
• Pour the chicken mixture into a casserole dish and top with the fritos and cheese.
• bake for about 20 min or until cheese is melted.

CHEESY CHICKEN AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
• 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.
• 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.
• 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.
• 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.
• Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
• Preheat the oven's broiler.
• Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

QUICK CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine condensed soup, rice, and milk in a 9x13-inch baking dish. Lay chicken legs on top and sprinkle with pepper and paprika. Cover with aluminum foil.
• Cook in the preheated oven for 30 minutes. Remove foil and cook until rice is tender and chicken is no longer pink at the bone and the juices run clear, 15 to 30 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

QUICK AND EASY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart casserole dish with cooking spray.
• Mix corn, Cheddar cheese, black olives, green chilies, and green olives together in a bowl; pour into prepared casserole dish.
• Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

QUICK AND EASY CHICKEN AND CHIPS CASSEROLE

Steps:

• Combine chicken, soup, sour cream, and picante sauce, mixing well.
• Spoon 1/2 mixture into lightly greased 2-quart round casserole dish.
• Sprinkle 1/2 of cheese over first layer.
• Add 1/2 of the crushed corn chips.
• Repeat a second layer by adding the rest of the chicken mixture, cheese and then the rest of the chips.
• Bake, uncovered at 350 degrees Fahrenheit for 20-25 minutes.