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Easy Chicken and Creamy Corn Casserole

Chicken and creamy corn casserole combines shredded chicken, two kinds of corn, sour cream, and cheddar in an easy baked dish. A buttery cracker topping turns golden as the casserole bakes, and the center reaches 165°F.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 3 cup chicken cooked, shredded
  • 1 can (15.25 oz) whole-kernel corn drained
  • 1 can (14.75 oz) creamed corn
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1.5 cup sharp cheddar cheese shredded
  • 0.5 tsp black pepper
For the topping
  • 1 sleeve buttery round crackers about 30, finely crushed
  • 4 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, stir together the chicken, whole-kernel corn, creamed corn, cream of chicken soup, sour cream, cheddar, and black pepper.
Make the topping
  1. In a medium bowl, stir the crushed crackers with the melted butter until evenly coated.
Assemble and bake
  1. Spread the chicken mixture in the prepared dish.
  2. Scatter the cracker mixture evenly over the top.
  3. Bake for 35 to 45 minutes, until the topping is golden brown and the center reaches 165°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For an even golden topping, scatter the cracker mixture in a uniform layer. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the creamy texture may change after thawing. For a gluten-free variation, use gluten-free crackers and a gluten-free condensed cream of chicken soup.