This casserole is summer and fall holding hands and skipping down the street together. It is THE perfect recipe for those of us who are still enjoying summer in all its warmth, sunny days, pool visits, and fresh, ripe veggies but are also cautiously excited to welcome fall into our homes with its comforting, “curl up on the couch with a blanket when you get back from pumpkin picking” feel.
It is the perfect summer to fall transition recipe! It has the cozy vibe of a fall dish, but at the same time, there are perfectly fresh pops of sweet summer corn studded throughout the whole casserole, giving you all those summer feels at the same time.
It’s like a summer cookout and a cozy fall night in smacked into each other and the result is this casserole! 🌞🎃💃🏻
Aaaanndd I’m a fan. For sure.
So here’s what we’ve got going on in this casserole:
- Tons of brown rice
- A whole rotisserie chicken
- Lots of cream cheese
- Handfuls of shredded pepper jack cheese
- Piles of fresh corn
- Chicken stock
We cook the rice, stir errrrrything together in a big bowl, and then top it all off with more pepper jack cheese plus panko that has been lovingly tossed in olive oil so it gets nice and crispy crunchy in the oven!
The result? You have the crunchy, cheesy top that you break your spoon through before hitting the creamy, smooth, comforting, loaded-with-bites-of-fresh-corn mixture beneath. Load an embarrassing amount into your bowl and devour, simultaneously enjoying fall comfort and summer freshness alllllllll at once.
It has been super rainy here lately in Kansas. Which is ironic because several days ago I was just saying, “Man, it really never rains here!” *Cue days of constant rain.* I’ve always loved, loved, loved rainy, cozy days like this! However, I will say, it is less fun when you have baby.
Ford likes to go do stuff during the day – he can get bored just chillin’ at home. But going out to do stuff isn’t quite as appealing when you have to trek into a rainstorm any time you leave the house. Rainstorm might be a little dramatic, but you get the point.
The library has been a popular place the last few days because no one wants to be out at the park, standing in the misty drizzle while their toddler clomps around on the ground.
Anyway, it’s been pretty dreary here this weekend + today. Aka THE PERFECT time for this casserole. Who doesn’t want to curl up with a bowl of comfort food and watch the rain come down outside? Come on…if I didn’t just describe your perfect evening, then who are you??
I hope you all have a sunny Monday! We will try and enjoy our rainy one here 😌.
PrintCreamy Chicken and Fresh Corn Casserole
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 12 servings 1x
Ingredients
- 1 whole rotisserie chicken, white and dark meat picked off and set aside
- 3 cups uncooked brown ready rice (the kind that cooks in ten minutes)
- 4 ears of fresh corn on the cob, husked, silk removed, and raw kernels cut off cobs
- 2 8oz packages cream cheese, melted in the microwave until softened
- 2 cups chicken stock
- 2 cups shredded pepper jack cheese, divided (we like to buy the block and shred it ourselves)
- 1 teaspoon garlic powder
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375 degrees
- Cook your brown rice according to package instructions. (I like to use chicken or veggie stock as the liquid, but you can use water if you don’t have the stock in your pantry)
- In a large bowl, mix together your chicken, corn, softened cream cheese, cooked brown rice, ONE cup of your cheese (set the other cup aside), chicken stock, and garlic powder
- Season to taste with salt and pepper
- Add the mixture to a 9×11 baking dish and top with the remaining cup of shredded cheese
- In a bowl, add your panko and olive oil. Stir until the panko is all evenly coated in oil, and sprinkle evenly across the top of your casserole
- Place in the oven and bake for thirty minutes. If you want the top further browned, turn the oven onto broil and let it sit for a few minutes, watching closely
Nutrition
- Serving Size: 1/12th of the casserole
- Calories: 483
- Sugar: 2 g
- Sodium: 452 mg
- Fat: 23 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 104 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
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