Cheesy Chicken and Corn Casserole

Ingredients and Weight:

• Boneless, skinless chicken breasts: 2 pounds
• Cream of chicken soup: 10 ounces
• Cream of mushroom soup: 10 ounces
• Milk: 1 cup
• Jiffy corn muffin mix: 1 box (8.5 ounces)
• Shredded cheddar cheese: 2 cups
• Chopped green bell pepper: 1 cup
• Chopped onion: 1 cup
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Cook chicken breasts in a skillet over medium heat until browned on both sides. Remove from heat and shred.
3. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, milk, corn muffin mix, cheddar cheese, green bell pepper, onion, salt, and pepper. Mix well.
4. Fold in the shredded chicken.
5. Pour the mixture into a greased 9x13 inch baking dish.
6. Bake for 45 minutes, or until the top is golden brown and the center is set.

Nutritional Information:

• Calories: 350 per serving (1 serving = 1 cup)
• Fat: 18 grams
• Protein: 25 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Creamy and cheesy
• Savory and flavorful
• Perfect for potlucks, family gatherings, and holiday meals

User Comments:

• "This casserole was a hit at my holiday party! It's so easy to make and everyone loved it." - Emily
• "I added some diced tomatoes and a teaspoon of chili powder for a kick. It turned out amazing!" - Sarah
• "This casserole is my go-to comfort food. It's so creamy and the corn muffin mix gives it a slightly sweet flavor." - Jessica

Special Precautions and Tips:

• Ensure the chicken is cooked through before shredding.
• Use a large bowl for mixing to avoid a mess.
• If you don't have a 9x13 inch baking dish, you can use a 9x9 inch dish, but the cooking time may need to be adjusted.
• Let the casserole cool for 10 minutes before serving to prevent burns.