Chicken and Corn Bake with Pom Poms

Name: Chicken and Corn Bake with Pom Poms
Prep time: 20 min
Cook time: 35 min
Yield: Makes 4
Ingredients: 500 g Tegel boneless, skinless chicken thigh fillets; 1 red onion, peeled and sliced; 2-3 stalk s 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

Enjoy this Food in a Minute classic with a twist. This is one of our most popular recipes − there’s just something so comforting about the flavours of chicken and corn, and everyone loves Potato Pom Poms. Enjoy!

Makes 4

Prep Time 20 minutes

Cook Time 35 minutes

Ingredients

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

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

i

Cream Style Corn

Cream Style Corn has been a Kiwi favourite for generations. Wattie's uses only the finest Hawke's Bay corn for a cream style corn that is full of goodness, flavour and taste.

Method

Step 1

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.

Step 2

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.

Step 3

3. Arrange the pom poms on top.

Step 4

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

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Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

500 g Tegel boneless, skinless chicken thigh fillets

2

1 red onion, peeled and sliced

3

2-3 stalk s celery, sliced

4

410 g can Wattie's Cream Style Corn

5

½ cup sour cream or lite sour cream

6

¾ cup chicken stock or water