Creamy Chicken and Fresh Corn Casserole




  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