Chicken Corn Casserole with Velveeta cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 skinless chicken breasts1 small can of chicken broth1 can creamed corn1 can yellow sweet corn1/4 c of veleeta cheese, cubed1 can of cream of mushroom soup1/2 bag of stovetop stuffing8 oz sour cream1 cup of cottage cheese (2%)1 cup cooked rice (I calculated white but you can use brown too)
Boil the chicken in the chicken broth until done.
Meanwhile stir together both cans of corn, sour cream, cottage cheese, mushroom soup, and cooked rice. Cut the velveeta into blocks and add to the corn mixture. Pour in half the bag of stuffing (uncooked.) Season with salt and pepper.
When the chicken is cooked, drain the broth and then shred it, and add it to the corn mixture. Bake at 350 degrees for 45 minutes to 1 hour. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KELLIEDOOLITTLE.
Meanwhile stir together both cans of corn, sour cream, cottage cheese, mushroom soup, and cooked rice. Cut the velveeta into blocks and add to the corn mixture. Pour in half the bag of stuffing (uncooked.) Season with salt and pepper.
When the chicken is cooked, drain the broth and then shred it, and add it to the corn mixture. Bake at 350 degrees for 45 minutes to 1 hour. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KELLIEDOOLITTLE.
Nutritional Info Amount Per Serving
- Calories: 604.8
- Total Fat: 26.1 g
- Cholesterol: 84.3 mg
- Sodium: 3,414.9 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 2.7 g
- Protein: 39.5 g
Member Reviews