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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.
Recipe Keywords:
chickencorncasserolebrunchbudget-friendlyglutenfreepoultryeggsbreastmain_dishes
servings: 4
total time: 1 hour
recipe by: Frankie
Ingredients
- 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
Directions
- Preheat oven to 375°F.
- Heat the oil in a large pan over medium-high heat.
- Add the onion, bell pepper, corn, and potatoes to the pan then cook, stirring occasionally, about 5 minutes.
- Add the cubed chicken to the pan and cook, stirring occasionally, until chicken is no longer pink, about 5 minutes.
- Whisk together the heavy cream, eggs, Parmesan, salt, and black pepper in a large bowl until well combined.
- Add the chicken and vegetable mixture to the bowl and stir everything together.
- Lightly oil the inside bottom and sides of a 2-quart baking dish.
- Pour the mixture into the baking dish then bake in the preheated oven, uncovered, until the casserole is set, about 35 minutes.
- Remove the baking dish from the oven and allow to cool for 10 minutes before serving.
