Description
This hearty Chicken and Corn Casserole combines tender shredded chicken, creamy corn, savory kimchi or sauerkraut, and gooey mozzarella in a one-pan dish. It’s an easy, comforting bake with bold flavor and simple prep—perfect for weeknights or potlucks.
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)
Instructions
- Preheat the oven to 375°F (190°C).
- In a 9×13-inch baking dish, stir together uncooked rice, shredded chicken, creamed corn, kimchi or sauerkraut with its juices, chicken broth, 1 cup of the cheese, and salt.
- Cover the dish tightly with aluminum foil and bake for 60 to 90 minutes, stirring halfway through. Re-cover tightly after stirring. Bake until rice is tender and liquid is absorbed.
- If rice is cooked but mixture is still soupy, uncover and bake a few extra minutes to evaporate excess liquid.
- Switch oven to broil on high. Remove foil and sprinkle remaining 1 cup of cheese on top. Broil for 3 to 5 minutes until cheese is melted and golden brown. Watch carefully to prevent burning.
- Let the casserole cool for 10 to 15 minutes before serving. Sprinkle with red pepper flakes if desired.
Notes
- Use kimchi for a tangy, spicy kick or sauerkraut for a more classic savory flavor.
- To save time, use store-bought rotisserie chicken.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the microwave or oven.
- Use freshly shredded mozzarella for best melting and flavor.
