Nice for a change for the winter,
Chicken and Corn Bake with Hash Brown Buttons
Serve this up once and watch this become an instant family favourite. It’s hearty, tasty comfort food you’ll come to love as much as they will.
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 500 g Tegel Skinless Chicken Thigh Fillets
- 1 red onion, peeled and sliced
- 2-3 sticks celery, sliced
- 410g can Wattie's Cream Style Corn
- 1/2 cup lite sour cream
- 3/4 cup chicken stock
- 2 Tbsp chopped fresh thyme
- 1/2 x 1kg bag Wattie's frozen Hash Brown Buttons
Method
1. Preheat oven to 190°C. Cut each Tegel Chicken thigh fillet into 6 pieces. Heat a non-stick frying pan with a dash of oil and brown chicken evenly. Set aside.
2. Gently cook the red onion and celery in the residue oil until tender, but not brown. Stir in Wattie’s Cream Style Corn , sour cream and chicken stock and thyme. Return the chicken to the pan and stir.
3. Spoon the mixture into an 8 cup-capacity oven-proof lasagne style dish. Overlap the Wattie’s Hash Brown Buttons on top.
4. Bake for 30-35 minutes or until piping hot and golden.
