Chicken and Corn Bake with Pom Poms

Chicken and Corn Bake with Pom Poms
Serves 4 Prep Time 20 minutes Cook Time 35 minutes


  • 500 g Tegel boneless, skinless chicken thigh fillets
  • 1 red onion, peeled and sliced
  • 2-3 stalks celery, sliced
  • 410 g can Wattie's Cream Style Corn
  • ½ cup sour cream or lite sour cream
  • ¾ cup chicken stock or water
  • 2 Tbsp chopped fresh thyme or 1 tsp dried
  • 500 g bag Wattie's Potato Pom Poms


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 the chicken evenly. Scatter into an oven proof dish.

2. Add the red onion and celery to the pan and cook for 3–4 minutes. Stir in the Wattie's Cream Style Corn,, sour cream, chicken stock or water, and thyme and heat through without boiling. Pour evenly over the chicken.

3. Arrange the pom poms on top.

4. Bake for 30–35 minutes or until piping hot and golden.