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Chicken Corn Casserole

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Chicken Corn Casserole

Boneless chicken breast, corn, peppers, and potatoes baked in a custard made up of eggs, heavy cream and Parmesan cheese.

Chicken Corn Casserole recipe

servings: 4

total time: 1 hour

recipe by: 


  • 2 TBSP olive oil plus a little extra
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 8 ounces fresh corn kernels
  • 8 ounces russet potatoes, diced
  • 1 pound boneless skinless chicken breast, cubed
  • 2 cups heavy cream
  • 4 large eggs
  • 1 ounce freshly grated Parmesan cheese
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


  1. Preheat oven to 375°F.

  2. Heat the oil in a large pan over medium-high heat.

  3. Add the onion, bell pepper, corn, and potatoes to the pan then cook, stirring occasionally, about 5 minutes.

  4. Add the cubed chicken to the pan and cook, stirring occasionally, until chicken is no longer pink, about 5 minutes.

  5. Whisk together the heavy cream, eggs, Parmesan, salt, and black pepper in a large bowl until well combined.

  6. Add the chicken and vegetable mixture to the bowl and stir everything together.

  7. Lightly oil the inside bottom and sides of a 2-quart baking dish.

  8. Pour the mixture into the baking dish then bake in the preheated oven, uncovered, until the casserole is set, about 35 minutes.

  9. Remove the baking dish from the oven and allow to cool for 10 minutes before serving.

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