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 Serving | 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
What do I need?
Select All
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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