I’m going to admit it. Cheesy chicken corn casserole does not look appetizing. Sorry about that. But despite that, it’s delicious. You take one bite and say “it’s pretty good.” Then you take another. And another. And before you know it, the bowl is empty.
I almost didn’t post this recipe. It’s ridiculously easy, and I feel bad posting recipes that involve “dump everything together.” The ingredient are minimal. But I’ve discovered you, my dear readers, actually love the easy recipes I feel guilty posting. (And feel guilty making…haha).
I got the recipe from another blog, The Southern Plate. I doubled the rice, doubled the cream of chicken, doubled the corn, halved the onion, use white onion instead of sweet, and I shred the chicken. Since I changed just about everything except the base ingredients, I figured I would go ahead and share it. Please go check out her original recipe if you’re interested! You might like the whole chicken in there. We like it shredded and as more of a casserole than a “chicken with sides” meal.
Cheesy Chicken Corn Casserole
- Place chicken in bottom of slow cooker. Scatter chopped onions over top. Spoon cream of chicken soup over top.
- Cover and cook on low 4-6 hours.
- Remove chicken and shred.
- Return chicken to slow cooker. Add cooked rice, corn, and cheese. Stir to combine.
- Let heat 15-20 min. on low heat until everything heated through.
- Garnish with extra cheese, if desired.