One Dish Chicken Chipotle Cheddar Corn Casserole

This month I’m cooking thirty Thanksgiving recipes inspired by the November issue of Food Network Magazine.  This is the seventh recipe in my project and  can be found in the Vegetable Sides insert of the magazine. The original recipe is vegetarian but I decided to make this a one dish dinner by adding chicken.  The pictures don’t do this justice; the casserole was delicious, cheesy and spicy! By all means leave out the chicken and serve this as a side dish at Thanksgiving.  We don’t normally have corn at our Thanksgiving table.  What about you? I doubled up on the peppers which you should be able to find in a can at the grocery store and added scallions for extra flavor.


What to buy (serves 2-3):

  • 2 chicken breasts, cut into bite-size pieces
  • 5 cups frozen corn
  • 2 eggs
  • 1 cup milk (I used whole)
  • 1/2 cup shredded cheddar
  • 4 chipotle peppers in adobo, diced
  • 2 scallions, diced
  • salt and pepper, to taste

What to do:

  • add everything to a buttered oven-safe dish and stir to combine
  • bake at 375 degrees until chicken is no longer pink inside, about 30-35 minutes





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