Creamy Chicken and Fresh Corn Casserole


  • 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


  1. Preheat your oven to 375 degrees
  2. 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)
  3. 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
  4. Season to taste with salt and pepper
  5. Add the mixture to a 9×11 baking dish and top with the remaining cup of shredded cheese
  6. 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
  7. 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