There are some suppers that belong to summer just as surely as porch swings and dusty shoes by the back door, and this creamy corn and chicken pot is one of them. It is the kind of quick, comforting dish a busy mother could set on the table after a long day outside, especially when sweet corn was plentiful and everybody was hungry right now. With only a handful of ingredients, it turns humble pantry staples and tender chicken into a rich, cozy meal that tastes like home.
This dish is plenty satisfying on its own, but I like to serve it with buttered toast, warm biscuits, or a pan of simple cornbread to soak up that creamy sauce. A side of sliced tomatoes, green beans, or a crisp cucumber salad gives a fresh balance to the sweetness of the corn, and if you are feeding a bigger crowd, spooning it over mashed potatoes, rice, or egg noodles makes it stretch beautifully.
4-Ingredient Creamy Corn and Chicken Pot
Servings: 4
Ingredients
2 cups cooked chicken, chopped or shredded
3 cups fresh corn kernels, or frozen corn thawed
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
Salt and black pepper to taste
Directions
1. Preheat your oven to 350°F and lightly grease a medium glass casserole dish.
2. In a large mixing bowl, stir together the chopped chicken, corn, cream of chicken soup, and sour cream until everything is evenly coated. Season with a little salt and black pepper to taste.
3. Spoon the mixture into the prepared casserole dish and spread it into an even layer.
4. Bake for 25 to 30 minutes, until hot and bubbly around the edges and the center is heated through.
5. Let it rest for 5 minutes before serving, then spoon onto plates or into shallow bowls and serve warm.
Variations & Tips
Fresh Corn Season: If summer corn is coming in from the garden or the roadside stand, use it. Fresh kernels give this dish its sweetest flavor and nicest bite, and scraping a little of the milky corn pulp off the cob adds even more body to the sauce.
Make It Stretch: To feed a few extra mouths, serve this creamy mixture over hot rice, buttered noodles, toast, or mashed potatoes. It is an old-fashioned way to make a modest dish feel generous and filling.
Add a Little Color: Though the basic recipe is wonderfully simple, you can stir in a handful of chopped chives, parsley, or a little sautéed onion if you have it on hand. That gives the casserole a touch more flavor without changing its homespun nature.
Use Leftover Chicken: This is a fine place for leftover roast chicken or a store-bought rotisserie bird. Just be sure the chicken is bite-size so every spoonful gets a little of that creamy sauce and sweet corn together.