Creamy Corn Chicken (Dump-and-Bake)
🛒 Ingredients
2–3 boneless, skinless chicken breasts
1 can (14–15 oz) creamed corn
½ cup sour cream (or cream cheese, softened)
1 cup shredded cheese (cheddar, Colby-Jack, or mozzarella)
½ tsp garlic powder
½ tsp onion powder
Salt & pepper to taste
Optional: paprika or chili flakes for a tiny kick
Optional topping: crushed crackers or buttered breadcrumbs
🔥 Instructions
Heat oven to 375°F (190°C).
Lay chicken in a baking dish (lightly greased). Season with salt & pepper.
Dump the corn right over the chicken.
Spread sour cream on top, then sprinkle garlic powder, onion powder, and optional paprika/chili flakes.
Top with cheese. Add crushed crackers/breadcrumbs if you want a little crunch.
Bake uncovered for 30–40 minutes, until chicken is cooked through and the top is bubbly and lightly golden.
Rest 5 minutes, then serve.
🍽 What to serve it with
Rice or mashed potatoes (the sauce is perfect for soaking up)
Steamed broccoli or green beans
A simple side salad
🔁 Easy upgrades (if you’re feeling fancy)
Add a packet of ranch seasoning for extra flavor
Stir in cooked bacon bits before baking
Toss in drained canned green chiles for a mild Tex-Mex vibe
Want me to give you a slow cooker or air fryer version too?
