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A vertical, high-angle close-up of a white square ceramic baking dish filled with a creamy chicken and corn casserole. Four golden-brown, seasoned chicken pieces are nestled in a bubbling sauce of yellow corn kernels and melted white cheese. The top is garnished with dried herbs and shows appetizing toasted cheese edges around the rim of the dish.

Creamy Baked Chicken & Corn Casserole

A comforting, family-style one-pan meal featuring seasoned chicken thighs baked in a rich, velvety base of sweet corn and melted cheese. This dish perfectly balances savory spices with the natural sweetness of corn for a succulent, "hug-in-a-bowl" dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American Comfort Food
Calories: 410
Ingredients Method

Ingredients
  

  • 1.5 lbs Chicken Thighs boneless, skinless
  • 2 cups Sweet Corn frozen or canned, drained
  • 1 cup Heavy Cream or half-and-half
  • 1 cup Shredded Cheddar or Monterey Jack cheese
  • 2 cloves Garlic minced
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • To taste: Salt and freshly cracked black pepper
  • Garnish: Freshly chopped parsley or chives

Method
 

  1. Preparation: Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch or medium-sized baking dish with butter or cooking spray.
  2. Season the Chicken: Pat the chicken thighs dry. Rub them thoroughly with salt, pepper, smoked paprika, and oregano until evenly coated on all sides.
  3. Create the Base: In the baking dish, stir together the sweet corn, heavy cream, minced garlic, and exactly half of the shredded cheese.
  4. Assemble: Nestle the seasoned chicken thighs into the corn mixture so they are partially submerged but the tops remain exposed.
  5. The Cheese Topping: Sprinkle the remaining half of the cheese over the top, focusing on the spaces between the chicken to create a golden, bubbling crust.
  6. Bake: Place in the center of the oven and bake for 30–35 minutes. The chicken should be cooked through (internal temp of 165°F) and the sauce should be thick and bubbling.
  7. Serve: Let the casserole rest for 5 minutes to allow the cream sauce to set. Garnish with fresh herbs and serve warm.