Ok, so it has some pasta and other things too but its chicken and corn all the way!
Sweet Corn Chicken Soup was a childhood favourite of mine. Might have been for a lot of you. For me its also a comfort food, giving me a warm and fuzzy feeling. There are days where we wall have just about had it and want something quick, no fuss yet yummy and to give us that warm and fuzzy feeling.
This dish is actually inspired from another but for the life me I have not been able to find that video again. So from what I remembered and then just going with gut feel, this is what I ended up with. The original had called for a slow cooker and some broth (beef or chicken, I forget) and I didn’t have either on hand hence the oven bake in a covered baking dish.
The pasta too was a last minute addition since there was just that much in the pantry but figured it would add some body to this dish and lo and behold it pretty much completed the dish.
It’s simple, really. Bring out a baking dish, layer it with ingredients – yes all of them – and slow bake in the oven. Warm and fuzzy right there!
8 Garlic cloves, chopped (add more if thats how you like it)
15-20 Cherry Tomatoes, halved
1 tsp Dried Basil
1 tsp Dried Oregano
Salt, Black Pepper and Red Chili Flakes as per your preference.
500 gms Fishvish Chicken Breast
1 can Cream of Corn
60 ml Milk
200 gms button mushrooms sliced
Butter – a few small dollops (dont need to but it tastes so good with it)
Shredded Cheese (Cheddar or Monterey Jack)
150 gms Pasta (farfalle or fusili is best, but use anything you want)
Spread the onions on the base of the baking dish and then start with the other ingredients – garlic, mushrooms, tomatoes, half the dried basil and oregano and season with some salt, pepper and red chili flakes. Randomly drop the butter dollops across the dish.
Layer 1 – with onion, mushrooms, tomatoes and garlic
Places the chicken breasts over this across the length of the baking dish and season more with salt, pepper and red chili flakes and the remainder of the dried basil and oregano.
Layer 2 – Chicken
Mix the milk and the entire contents of the can of Cream of Corn and pour to cover everything in the baking dish.
Layer 3 – Cream of Corn & Milk
A dash more salt and pepper and sprinkle a healthy layer of the shredded cheese and you’re ready to bake.
Here’s the interesting part – we’re going to cook it covered, low & slow, for a longish period – 140°C for 70 minutes (pre-heated oven of course). I had a cover for this baking dish but you can simply use alumnium foil or parchment paper. We’re just trying to keep as much moisture in as we possibly can.
Once the baking was done, I took the dish out of the oven and pulled only the chicken breasts into another dish. Using a couple forks, I went to town shredding up the chicken. It was juicy and soft and came apart very easily. Returned the shredded chicken back to the baking dish and with it tossed in the already cooked pasta.
Now everything needs a really good mix at this stage and then a more than healthy sprinkling of shredded cheese – turn up your oven to its highest setting and pop the dish back in – this time without the cover. Just 5-8 minutes or until the cheese turns gooey yet just starting to brown – and you’re ready to serve.
I wasn’t allowed to use too much cheese so it don’t look too gooey or brown but it tasted heavenly.
It’s simple, fairly quick and its all done in one dish, well two if you were paying attention back there, but you get the idea. A low fuss yet satisfying and oddly comforting meal and tastes absolutely divine.
I would very strongly recommend a sprinkling of fried bacon bits before popping it back into the oven the second time – it will take this dish to a whole new level of yum!
The name of dish (in English): Garlic Chicken breast with Cream of Corn (sounds so exotic in Italian huh?)
Bijal Patel Co-Founder Fishvish Mellowing hardcore food junkie, loves to cook for his wife.