Chicken and Corn Bake with 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
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. Tips
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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
7
2 Tbsp chopped fresh thyme or 1 tsp dried
8
500 g bag Wattie's Potato Pom Poms
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