Name: Chicken and Corn Casserole
Ingredients: 1 1/2 cups uncooked long-grain white rice; 3 cups (about 1 pound) shredded cooked chicken; 2 (14.75-ounce) cans creamed corn; 1 (16-ounce) jar or bag table-cut kimchi or sauerkraut, undrained; 2 cups chicken broth; 2 cups (8 ounces) shredded low-moisture mozzarella cheese, divided; 1 teaspoon kosher salt; Red pepper flakes, for serving (optional)

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This Chicken and Corn Casserole is a hearty, comforting one-dish meal that’s perfect for busy weeknights or cozy family dinners. Combining tender shredded chicken, sweet creamed corn, tangy kimchi or sauerkraut, and gooey mozzarella cheese, this casserole brings a delicious balance of creamy, savory, and slightly tangy flavors. It’s an easy set-it-and-forget-it recipe that’s sure to become a new favorite.

Why You’ll Love This Recipe

This casserole is incredibly simple to prepare—just mix, cover, and bake. The combination of pantry staples and flavorful additions like kimchi or sauerkraut makes it stand out from traditional casseroles. It’s also filling, budget-friendly, and perfect for feeding a crowd. Best of all, you only need one dish, making cleanup easy.

Chicken and Corn Casserole

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups uncooked long-grain white rice
3 cups shredded cooked chicken (about 1 pound)
2 (14.75-ounce) cans creamed corn
1 (16-ounce) jar or bag table-cut kimchi or sauerkraut, undrained
2 cups chicken broth
2 cups (8 ounces) shredded low-moisture mozzarella cheese, divided
1 teaspoon kosher salt
Red pepper flakes, optional (for serving)

Directions

Preheat the oven to 375°F (190°C).
In a 9×13-inch baking dish, stir together the rice, shredded chicken, creamed corn, kimchi or sauerkraut with its juices, chicken broth, 1 cup of the mozzarella cheese, and salt.
Cover the dish tightly with aluminum foil.
Bake for 60 to 90 minutes, or until the rice is tender and the liquid has been absorbed, stirring once halfway through the baking time. Be sure to re-cover the dish tightly with foil after stirring.
If the rice is fully cooked but the casserole appears slightly soupy, uncover the dish and bake for an additional few minutes to evaporate the excess liquid.
Remove the casserole from the oven and switch the oven to broil on high.
Sprinkle the remaining 1 cup of cheese over the top and broil for 3 to 5 minutes, or until the cheese is melted and golden brown.
Let the casserole rest for 10 to 15 minutes before serving.
Sprinkle with red pepper flakes, if desired, and serve warm.

Servings and timing

This recipe yields 8 servings.
Prep time: 10 minutes
Cook time: 75 minutes
Total time: 85 minutes

Variations

Spicy Kick: Add diced jalapeños or a spoonful of gochujang for added heat.
Cheese Options: Substitute or combine mozzarella with cheddar or Monterey Jack.
Kimchi Swap: Use sauerkraut if you prefer a milder, tangy flavor.
Vegetarian: Omit the chicken and use vegetable broth with extra vegetables like mushrooms or zucchini.
Add Crunch: Top with crushed crackers or breadcrumbs before broiling for extra texture.
Use Leftover Turkey: Swap in shredded turkey for a great post-holiday meal.

Storage/Reheating

Store leftovers in the refrigerator in the baking dish (covered tightly with foil) or in an airtight container for up to 3 days.
To reheat, cover and bake in a 350°F oven until warmed through, or microwave individual portions for 2–3 minutes. Add a splash of broth if needed to keep it moist.

FAQs

Can I use brown rice instead of white rice?

Brown rice takes longer to cook and may not fully soften in this recipe. If you want to use brown rice, partially cook it first or adjust the liquid and baking time.

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great time-saver and adds extra flavor to the dish.

Is kimchi too strong for this dish?

The kimchi adds a tangy depth but isn’t overpowering, especially when balanced by the cheese and corn. For a milder option, use sauerkraut.

Can I make this ahead of time?

Yes, assemble the casserole ahead, cover, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if baking straight from the fridge.

How do I know when the casserole is done?

The rice should be tender and most of the liquid absorbed. Stirring halfway through helps ensure even cooking.

Can I freeze this casserole?

It’s best enjoyed fresh, but you can freeze it after baking. Cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

What other cheeses can I use?

Feel free to use cheddar, Monterey Jack, provolone, or a blend for different flavors and textures.

What if I don’t have a broiler?

Skip the broiling step and simply bake uncovered for an additional 5–10 minutes until the cheese on top melts and lightly browns.

Does the dish taste spicy?

The dish is not inherently spicy, but you can adjust the spice level by adding red pepper flakes or spicy kimchi.

Can I add vegetables?

Absolutely. Try adding diced bell peppers, peas, or corn kernels to bulk it up with more veggies.

Conclusion

This Chicken and Corn Casserole is the ultimate comfort food, combining creamy, cheesy, and savory elements in one easy-to-make dish. With the unique addition of kimchi or sauerkraut, it stands out from the usual casseroles and delivers bold, satisfying flavor. Ideal for weeknight dinners or gatherings, it’s a flexible and fuss-free meal everyone will enjoy.