Creamy Amish Chicken Corn Casserole
A delightful and comforting casserole made with shredded chicken, sweet corn, and a creamy cheese topping, perfect for family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) corn, drained
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1 tsp garlic powder
- to taste Salt and pepper
Optional Topping
- 1 cup crushed tortilla chips Optional for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, drained corn, cream of chicken soup, sour cream, diced onion, diced green bell pepper, garlic powder, and a sprinkle of salt and pepper. Stir until everything is well mixed.
- Grease a 9×13-inch baking dish with a little oil or cooking spray. Pour your chicken mixture into the dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese over the top of your casserole.
Baking
- Place the casserole into your preheated oven and bake for about 30 minutes, or until the cheese is bubbly and golden brown.
- If using crushed tortilla chips, add them on top of the casserole after it’s done baking and bake for an additional 5 minutes.
Serving
- Remove from the oven, let it cool slightly, and then serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze portions for up to 3 months. Reheat covered with foil at 350°F (175°C) for about 20–25 minutes.