Chicken Corn Chowder Casserole

My Chicken Corn Chowder Casserole recipe is sponsored by Progresso. All opinions and the recipe are mine alone.

Brrrrr! Winter is here, my friends. The weather has just recently turned very cold here in Ohio so I can either choose to hibernate or embrace what I call soup season. Soup season it is! There is no comfort like the comfort of gripping a bowl of warm soup, the steam rising up and starting to feel your body (and soul!) warm from the inside out, am I right? The frigid air also signals casserole season in our house. Casseroles can be given a bad rap since they fall under the comfort food category: heavy, not so healthy, blah, blah, blah. I say no! That doesn’t have to be the case! You can still create a warm, comforting casserole while maintaining a healthy diet. My favorite way to pull this off is by using Progresso® Light soups in my casseroles.  They provide the same comforting, creamy feel of any of your favorite casseroles but without all of the fat and calories.

One of my favorite Progresso® Light soups is Chicken Corn Chowder. I love it as a stand alone soup, and love it in this casserole. This is comfort food without the guilt of comfort food (isn’t that an oxymoron?).

Chicken Corn Chowder Casserole

Printable recipe card below.

4 servings

Ingredients

• 4 boneless chicken breasts
• 1 can Progresso® Light Chicken Corn Chowder soup
• ½ cup shredded pepper jack cheese
• 1 cup toasted cornbread crumbs (you can use either store bought cornbread, homemade or a cornbread mix)
• Salt
• Pepper
• Spray butter

Directions

Preheat oven to 350º F.

Coarsely crumble cornbread and spread pieces in a large, shallow baking pan. Bake 12 minutes or until lightly browned, stirring once after 6 minutes. Set aside.

Coat a casserole dish with non-stick cooking spray and add chicken breasts; season with salt and pepper. Lightly dust with flour so that toppings stick.

Pour ¾ of the can of soup over chicken.

Sprinkle cheese over chicken.

Pour remaining soup on top of cheese to avoid cheese burning.

Sprinkle cornbread crumbs on top (crush the pieces that are extra large as you sprinkle). Spritz crumbs with spray butter.

Bake for minutes 45 minutes.

Enjoy and be comforted! (Remember, comfort and guilt don’t go together!)

Chicken Corn Chowder Casserole

Published by: Lydia

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Ingredients

  

1x2x3x

• 4 boneless chicken breasts
• 1 can Progresso® Light Chicken Corn Chowder soup
• ½ cup shredded pepper jack cheese
• 1 cup toasted cornbread crumbs  you can use either store bought cornbread, homemade or a cornbread mix
• Salt
• Pepper
• Spray butter

Instructions

 

• Preheat oven to 350º F.
• Coarsely crumble cornbread and spread pieces in a large, shallow baking pan. Bake 12 minutes or until lightly browned, stirring once after 6 minutes. Set aside.
• Coat a casserole dish with non-stick cooking spray and add chicken breasts; season with salt and pepper. Lightly dust with flour so that toppings stick.
• Pour ¾ of the can of soup over chicken.
• Sprinkle cheese over chicken.
• Pour remaining soup on top of cheese to avoid cheese burning.
• Sprinkle cornbread crumbs on top (crush the pieces that are extra large as you sprinkle). Spritz crumbs with spray butter.
• Bake for minutes 45 minutes.

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What is your favorite casserole?

Thanks for reading and have a great week!