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One Of Our Favorite Family Dinners – Chicken Casserole & Creamed Corn

Chicken Casserole

It’s your lucky day! Your reward for stopping by today is not ONE….but TWO delicious recipes! Well, at least WE think they are delicious! As a matter of fact…they are two of our family’s FAVORITE dishes! In honor of my mother-in-law Dorothy…I’m sharing HER recipe for Chicken Casserole. I’ve been meaning to post this for the longest time but just haven’t gotten around to it. It is hands down one of our family’s FAVORITE meals.

Try not to be intimidated by its’ fancy name. :-) That’s what it says at the top of the recipe card I got from my mother-in-law some 20+ years ago. I’ve seen it on other blogs with names like Poppyseed Chicken Casserole and Chicken and Ritz Casserole….but we’re simple folk and ours is just…Chicken Casserole (but feel free to call it whatever you like!)

Chicken Casserole

The second recipe is one we are EQUALLY fond of…..Creamed Corn. Again, I apologize for the lackluster name…but I guess our family is more concerned with eating stuff than naming it. :-) This is actually a dish I traditionally serve at our family Christmas party with my Foolproof Prime Rib..and this year I almost FORGOT to make it!

I was checking out at the grocery store with my Prime Rib Roast and the cashier mentioned how she usually makes creamed corn when she cooks Prime Rib. I almost fainted! If I had forgotten the creamed corn….I would have had a mutiny on my hands. :-) But out of this near disaster…I managed to get a few pointers from my friend Karyn the cashier that made it the best creamed corn we’ve ever had! My family was oooooing and ahhhhing over it, even though we have it every year.

Chicken Casserole

Chicken Casserole

  • 4-5 chicken breasts (I used tenderloins tonight because I was in a hurry and they cook fast!)
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 tube crushed Ritz crackers
  • 1 stick melted butter
  • 1 T poppy seeds (optional)

Cook chicken in a little bit of oil in a saute/frying pan on the stove. (I usually cook with my “house” seasoning…garlic powder, onion powder and dried parsley flakes, salt and pepper)

Chicken Casserole

When cooked through (no pink inside), cut up into bite-sized pieces, and put in a 9 x 13 casserole dish.

Chicken Casserole

Chicken Casserole

Mix cream of chicken soup and sour cream and spread over chicken.

Chicken Casserole

Chicken Casserole

Put the tube of crackers in a ziploc bag and crush with a rolling pin, spread crushed crackers over soup and sour cream mixture. Melt butter and drizzle over the top. Sprinkle poppy seeds on top (I usually omit these.)

Chicken Casserole

Bake at 350 degrees for 1/2 hour until golden brown and bubbly.

Chicken Casserole

Note: For my son with Celiac’s I prepare a separate portion in a small pyrex dish with gluten free Glutino crackers on top.

This is my youngest’s all-time FAVORITE dish….bar none. He was not the least bit impressed with the Prime Rib…but tonight when he asked what I was making for dinner and I told him….his exact words (word?) were….”Yesssssssss!!!!!” :-)

Chicken Casserole

Creamed Corn

(I usually double this recipe.)

  • (1) 24 oz bag of frozen shoepeg corn (I buy the Pictsweet brand)
  • 8 oz. heavy cream
  • 8 oz. milk
  • 1 tsp. salt
  • 6 tsp. sugar
  • 2 T. melted butter
  • 2 T. Flour (or cornstarch for GF)
  • pinch white pepper (black pepper is just fine too)
  • 1/2 cup shredded Parmesan cheese

Chicken Casserole

Put corn, cream, milk, salt, and sugar in saucepan and bring to a boil. (At first it will be a solid frozen mass….just give it time….it will warm up and liquify)

Chicken Casserole

Melt butter in microwave and add flour to make a roux (thickener). Will be the consistency of paste.

Chicken Casserole

Chicken Casserole

Mix this into the corn. Continue to cook until thickened. Add pepper. Pour into casserole dish (9 x 13 if you doubled it) and top with Parmesan cheese. Put into 350 degree oven for 20 minutes (or until cheese is good and melted!)

I have made this recipe for years to rave reviews….but substituting regular frozen corn with the shoepeg corn and adding the Parmesan cheese…made it even better!

Chicken Casserole

What are your family’s favorite meals?

A plate of chicken casserole.

Chicken Casserole

Jill Nystul
3 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 4-5 chicken breasts I used tenderloins tonight because I was in a hurry and they cook fast!
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 tube crushed Ritz crackers
  • 1 stick melted butter
  • 1 T poppy seeds optional

Instructions
 

  • Cook chicken in a little bit of oil in a saute/frying pan on the stove.
  • When cooked through (no pink inside), cut up into bite-sized pieces, and put in a 9 x 13 casserole dish.
  • Mix cream of chicken soup and sour cream and spread over chicken.
  • Put the tube of crackers in a ziploc bag and crush with a rolling pin, spread crushed crackers over soup and sour cream mixture.
  • Melt butter and drizzle over the top. Sprinkle poppy seeds on top.
  • Bake at 350 degrees for 1/2 hour until golden brown and bubbly.
creamed corn

Creamed Corn

Jill Nystul
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 359 kcal

Ingredients
  

  • 24 oz frozen shoepeg corn
  • 8 oz heavy cream
  • 8 oz milk
  • 1 tsp salt
  • 2 tbsp sugar
  • 2 tbsp butter melted
  • 2 tbsp flour
  • pinch white pepper
  • 1/2 cup Parmesan cheese shredded

Instructions
 

  • Put corn, cream, milk, salt, and sugar in saucepan and bring to a boil.
  • Melt butter in microwave and add flour to make a roux (thickener). Will be the consistency of paste.
  • Mix this into the corn. Continue to cook until thickened. Add pepper.
  • Pour into casserole dish and top with Parmesan cheese.
  • Bake at 350 degrees F for 20 minutes, or until cheese is melted.

Nutrition

Calories: 359kcalCarbohydrates: 36gProtein: 9gFat: 22gSaturated Fat: 13gCholesterol: 73mgSodium: 585mgPotassium: 422mgFiber: 3gSugar: 6gVitamin A: 807IUVitamin C: 8mgCalcium: 164mgIron: 1mg

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  • Hi Jillee,
    That chicken casserole looks great, but, my husband and I have diverticulosis, so corn is out for us, plus, my husband is Gluten Intolerant, thus, no Ritz Crackers. Do you have an alternate recipe that addresses both being G.F. and severe diverticulosis. That is why I only gave this recipe three stars.

    • Carla, my son and his fiance are gluten intolerant, so I understand. There a few companies that make a gluten free alternative to Ritz crackers. Both Lance and Late July are 2 companies that makes them. You can also check your local market for other brands.

      I have a whole section on my website with gluten-free recipes. Just click on this link to see all of the recipes.

      As far as the diverticulitis, one of my team members has it and I know it is not fun! I’m sure you know of a lot of other side dishes you can eat that won’t be an issue for you and your husband.

  • These look amazing, especially the Chicken Casserole, yum!! One question I have… if you cook the chicken all the way thru, then cook another 1/2 hour, doesn’t it dry out the chicken?

    • It’s surprisingly moist! But you can absolutely try cooking it a little less the first time around, just be sure to use a thermometer the second time to be sure that it’s fully cooked :-)

  • The chicken casserole is also a favorite of two of my sons! We call it Chicken Ritz:). I also add a can of cream of mushroom soup and 1/4 cup bottled lemon juice to the cream of chicken soup and sour cream. It makes the dish really creamy and good! We always serve ours over yellow rice. I usually just boil my chicken breasts, but I’m definitely going to try your house seasoning. I usually get the cream soups with garlic or herbs, and they make it even better! Can’t wait to try the creamed corn! Thanks for sharing!

  • sometime ago you posted a way to clean yr. countryside Mikasa dishes…I never paid much attention because I didnt own any at the time…..I just bought 8 bowls at the thrift shop…would love to have that recipe if it isnt too much trouble…..Thanks, wanda
    I enjoy reading yr post.

  • This may be a silly comment, but I make another chicken recipe that uses Ritz crackers. Instead of wasting a ziplock, if you stand your sleeve of Ritz crackers upright and apply slight pressure with the palm of your hand (you don’t want it to explode out the side), when you open the sleeve, you will have nice crumbs. It should compress to around 2/3 the size.

  • Ooh, this looks so good! I think I may try making a low-carb version of the casserole. Maybe the creamed corn too. Corn isn’t allowed on a low-carb diet, but fixed like this it might be okay to have once in awhile.

    Thank you for sharing these, Jillee! :)

  • I’ve made this creamed corn for years. The only thing that I do differently is instead of baking it with the Parmesan, I put it under the broiler for a short time to get a lovely golden brown color. It’s definitely a hit every time I make it.

    • Pacific makes an organic Cream of Chicken condensed soup and Cream of Mushroom condensed soup that we’ve had great success using in recipes. Each carton is 12 ounces, though, so it’s more than what comes in a standard can. Here’s a link to Pacific: http://www.pacificfoods.com. You can get it through Amazon. I have found it at Lucky’s or Whole Foods.

      I think Jillie also has a gluten free cream of whatever soup recipe here on her site.

  • I’ve been making this casserole for years my mom’s fav too. My family adores it. I boil my chicken instead of fry plus you can do it the night before to save time. (Don’t have to wait for it to cool down to cut) I have out garlic powder. On one part of it I added english peas! (For me) love it!

  • These look delicious! I am trying to print but the print button doesn’t work. Is it just my computer or is the button broken? The website is also running very slow, I want to make these this week! :)

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