Cheesy Chicken, Potato & Corn Casserole
A comforting chicken casserole with tender potatoes, sweet corn, creamy sour cream, and melted cheddar cheese. An easy one-pan family dinner perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Total Time: 70–80 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
1 1/2 lbs boneless, skinless chicken breasts, cubed
1 1/2 lbs Yukon Gold or russet potatoes, diced
1 1/2 cups sweet corn kernels
2 cups shredded sharp cheddar cheese, divided
1 cup sour cream
1/2 cup chicken broth
2 tbsp olive oil
2 cloves garlic, minced
1 tsp onion powder
1 tsp paprika
1/2 tsp dried thyme
3/4 tsp salt
1/2 tsp black pepper
2 tbsp sliced green onions, optional
Instructions
1. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
2. Toss chicken and potatoes with olive oil, garlic, and seasonings.
3. Mix in corn, sour cream, and chicken broth.
4. Transfer to baking dish and top with 1 1/2 cups cheddar.
5. Cover with foil and bake 40–50 minutes.
6. Add remaining cheese and bake uncovered 8–12 minutes.
7. Ensure chicken reaches 165°F and potatoes are tender.
8. Rest 5–10 minutes, garnish with green onions, and serve.
Notes
Cut potatoes into evenly sized 1/2-inch cubes for even cooking.
Drain canned corn thoroughly to prevent excess moisture.
Substitute boneless chicken thighs for chicken breasts if desired.
Add broccoli, bell peppers, or Monterey Jack cheese for variation.
Store leftovers refrigerated for 3–4 days.
Reheat leftovers to 165°F.
Freeze in airtight containers for up to 2–3 months for best quality.
Find it online: https://elitesrecipes.com/cheesy-chicken-potato-corn-casserole/