Teresa *G*


Everybody loves this one! It's an easy, delicious chicken, rice and corn casserole that is big enough to feed a crowd (you may halve the recipe, if desired.) It's great for using up holiday leftovers because you can use turkey instead of chicken. Use fresh sweet corn if available. I hope you enjoy this recipe as much as we do; it's an original, developed with my love for good, down-home food and family.

★★★★★ 1 vote
40 Min
1 Hr


3 oz
cream cheese, room temperature
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 can(s)
(soup can) milk
1/4 tsp
seasoned salt
1/8 tsp
ground black pepper
2 pkg
ready to eat chicken flavored rice or 17 ounces of cooked rice (i use uncle ben's ready rice)
1 c
whole kernel corn (fresh off the cob is best)
3 c
cooked chicken
8 oz
sharp cheddar cheese, grated
2 c
crushed cornflakes
4 Tbsp
salted butter, melted
fresh chives for garnish (optional)


1Lightly butter a 9"x13" casserole dish.
2In a large bowl, beat cream cheese until fluffy (I just use a fork.)
3Add 1/2 can cream of mushroom soup and mix well, until cream cheese is well incorporated and no lumps remain.
4Gradually add remaining soups and mix well.
5Slowly add milk and mix well.
6Add seasoned salt, pepper, rice and corn. Mix well.
7Add chicken and mix well.
8Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
9Pour mixture into prepared casserole dish and smooth down.
10Evenly sprinkle cheese over the top.
11In a medium bowl, combine crushed cornflakes and melted butter.
12Spoon evenly over the top of the casserole.
13Bake at 350 degrees, until lightly browned and slightly bubbly all over, about 1 hour, rotating once after 30 minutes.
14Remove from oven and let rest for 10 minutes before serving.
15Cover and refrigerate leftovers.

About this Recipe

Course/Dish: Chicken, Turkey, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: For Kids