Creamy Chicken & Corn Bake

Creamy Chicken & Corn Bake
4.17 from 6 votes
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Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Servings (editable): 4
Author: Katie @ The Daily Menu

Ingredients

  • 1 Onion
  • 2 Garlic Clove
  • 4 Potatoes
  • 600 g Chicken Breast
  • 2 tsp Chicken Stock Powder
  • 1 tsp Dried Parsley
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tbsp Cornflour
  • 1 Tin of Creamed Corn
  • 125 ml Cream
  • 2 Carrots
  • 1 Broccoli

Instructions

  • Preheat the oven to 180°C
  • Slice the onion, crush the garlic cloves, dice the potatoes and slice the chicken breasts in half to form thin chicken schnitzel. Add to a large casserole dish
  • In a bowl, combine the chicken stock powder, dried parsley, onion powder, garlic powder, corn flour and cream, stir with a fork. Add the tin of creamed corn, stir to combine. Pour over the chicken and vegetables in the casserole dish. Cover and cook in the oven for 1 – 1 1/2 hours
  • Turn the chicken occasionally. Remove the lid for the last 10 minutes of cook time to brown up the chicken
  • Peel and dice the carrots, dice the broccoli, steam in a saucepan in a small amount of water for 8-10 minutes
  • Serve