Chicken and Corn Bake with Pom Poms
Melissa Hills
8 September 2022
The addition of potato Pom Poms gives a tasty addition to the chicken and corn. Great served with a salad like coleslaw, or some steamed vegetables.
What to put on label:
In the Notes section:
- Bake, covered, for 30 minutes at 180 degrees once defrosted.
- Serve with salad or vegetables. (These can either be supplied by yourself or the recipient can use what they have)
- Serving size: Choose from below, depending what size foil dish you used.
This will make enough to fill one medium foil tins (serves 3-4 each); or 2 small individual-sized foil tins (serves about 1-2 each). [These are rough measurements]
Please specify on the label which brands are used if marking as GF.
*To make Gluten-free, replace Potato Pom Poms with Birds Eye Potato Gems.
Recipe is from Food in a Minute.
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Ingredients
Adjust Servings
| 500g boneless, skinless chicken thigh fillets | |
| 1 red onion, sliced | |
| 2 stalks celery, sliced | |
| 1 can cream style corn | |
| 0.5 cup sour cream | |
| 0.75 cup chicken stock | |
| 1 tsp dried thyme | |
| 500g bag potato Pom Poms |
Directions
1.
Preheat oven to 190°C. Cut each chicken thigh fillet into 6 pieces. Heat a non-stick frying pan with a dash of oil and brown the chicken evenly. Scatter into an oven proof dish.
Mark as complete
2.
Add the red onion and celery to the pan and cook for 3-4 minutes. Stir in the Cream Style Corn, sour cream, chicken stock, and thyme and heat through without boiling. Pour evenly over the chicken.
Mark as complete
3.
Arrange the pom poms on top.
Mark as complete
4.
Bake for 30-35 minutes or until piping hot and golden.
Mark as complete
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