Whip up this Chicken, cauliflower and corn bake recipe for an easy weeknight dinner. Featuring a crunchy bread topping, it’s guaranteed to be a family winner.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
2 cups shredded Coles RSPCA Approved Hot Roast Chicken (about ½ chicken)
420g can creamed corn
420g can corn kernels, rinsed, drained
½ head cauliflower, cut into small florets
1 garlic clove, crushed
2 spring onions, thinly sliced
½ cup (125ml) cream
1 cup (120g) grated tasty cheddar
200g Coles Bakery Stone Baked Light Rye Sourdough Vienna, crust removed, torn into 2cm pieces
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven 180°C. Grease four 2-cup (500ml) ovenproof ramekins or dishes.
Step 2
Combine the chicken, creamed corn, corn kernels, cauliflower, garlic, spring onion, cream and half the cheddar in a large bowl. Season.
Step 3
Spoon the chicken mixture among the prepared dishes. Top the bread and sprinkle with the remaining cheddar. Bake for 20-25 mins or until mixture is heated through and top is golden. Serve.
