Easy

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Creamy Chicken & Corn Casserole

4

Serves

30 minutes

Prep Time

75 minutes

Cook Time

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Ingredients

Creamy Chicken & Corn Casserole

  • 800g chicken thighs - cut into bite size pieces
  • Garlic salt and freshly ground black pepper
  • Cooking oil
  • 30g butter
  • 1 onion - diced
  • 3 cloves garlic - crushed
  • 1/4 cup flour
  • 1 Continental stock pot chicken stock or 2 chicken stock cubes
  • 1 cup boiling water
  • 410g can corn kernels
  • 1 cup cream
  • 3 carrots - peeled and thinly sliced
  • 2 - 3 handfuls baby spinach

Method

Creamy Chicken & Corn Casserole

  • Season the chicken with garlic salt and pepper.
  • Heat 1 tablespoon oil in an oven proof casserole dish or Dutch oven.
  • Brown the chicken in batches - set aside.
  • Add in another tablespoon of oil with the butter.
  • Sauté the onion for several minutes. Add in the garlic and cook for a further minute.
  • Stir through the flour, using a wooden spoon scrape up the bits on the bottom of the pan.
  • Combine the chicken stock, boiling water, liquid from the can of corn and the cream.
  • Add the liquids into the dish and stir until the sauce thickens.
  • Add in the chicken and any resting juices, along with the carrots and corn.
  • Preheat the oven to 180oC (160oC fan bake).
  • Cook for 1 1/4 hours. Stir through the spinach prior to serving.