Corn Recipes

Oven-fried chicken coated in crushed corn flakes and drizzled with melted butter. Crispy like fried chicken but baked hands-off in the oven for an hour.

Impossible chicken tamale pie with taco-seasoned chicken, corn, and green chilies under a Bisquick batter that bakes into its own crust. Classic retro weeknight dinner.

Layers of torn corn tortillas, seasoned chicken, green chiles, and melted Longhorn cheese baked in a creamy sour cream and mushroom soup sauce. Easy Tex-Mex casserole in one hour.

This cheesy chicken-rice casserole layers tender chicken, sweet corn, and red bell peppers under a bubbly mozzarella blanket. A hearty weeknight one-dish dinner ready in about an hour.

Hearty chicken and vegetable soup with curry powder, Granny Smith apple, corn, lima beans, and pasta shells. A whole stewing chicken simmered into a rich, warming broth that feeds a crowd.

Creamy chicken and rice casserole with water chestnuts, celery, and crunchy almond-cornflake topping. Make-ahead freezer meal that feeds a crowd.

Become one with royalty with this creamy casserole that is fit to feed a King.

Enjoy your summer with this succulent dish that will have you eager to make dinner!

Easy chicken and cornbread dressing casserole with cream of chicken and cream of celery soups. A simple, Southern-style one-dish comfort meal ready in an hour.

Chicken, Ham Brunswick Stew with Lima Beans and Potatoes recipe

Tex-Mex chicken casserole layered with corn tortillas, sauteed chicken, stewed tomatoes, green chilies, and Velveeta. King Ranch Chicken's lighter weeknight cousin.

Chicken, quinoa, spinach, and sweet corn simmered in broth with scallions and a dash of hot sauce. A protein-packed one-pot soup ready in 40 minutes.

Try this spicy and scrumptious chicken dish that just might have you drooling when it's done cooking!

Pozole Jalisco simmers pork, chicken, and hand-prepped hominy with tomatillos, dried red chiles, and toasted pepitas for a Mexican Sunday-supper soup with brothy depth and bright garnishes.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.

Tender chicken and earthy mushrooms with creamy Swiss cheese, all wrapped in delicate, golden crepes. This savory meal is perfect for a cozy dinner and will impress with its rich flavors and elegant presentation.