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Friday 26 January 2018

Easy Peasey Chicken and Corn Bake

Something for the weekend, m'am?!
Well how about this simple dish?  I made this up recently and instantly fell in love with it.  It's a keeper!
This isn't science.  It's not baking, so the measurements and ingredients are quite relaxed.

Easy Peasey Chicken and Corn Bake

Apologies for the pic, we'd cleared our plates before I realised I hadn't taken a pic - here's what was left!

Serves 4 (plus leftovers as above!)


1 ready-cooked chicken (you will need all but the breasts which you can save for other uses).

Mixed frozen vegetables, enough to cover well the layer of chicken.  I used a mix of peas, broccoli, broad beans and green beans.  Chicken stock and seasoning, e.g. Aromat.

Topping: 1 416gr can creamed corn, approx.. quarter cup of mayonnaise, about half a pot of sour or double cream. Salt and pepper, tabasco, any chopped herbs to hand (coriander, parsey, tarragon etc).


1.       Take the meat off the chicken, keeping the breasts intact.  Reserve the breasts for usAe in chicken salads, etc.  Shred the remaining meat as you go and place in an overproof dish.

2.       Place the carcass and chicken skin in a saucepan, cover with water and place a lid on the pan Bring to the boil then simmer for 30 or so  minutes.

3.       Heat the oven to 200 c.

4.       Place a layer of mixed vegetables straight from freezer over the chicken.  Pour over about a quarter cup of seasoned chicken stock over the mix – this together with the ice from the vegetables will keep the chicken moist.  Save the remaining stock for soups etc.

5.       Place the chicken and vegetable mix in the oven.  Cook for 15 minutes.

6.       Whilst this is cooking, mix together a can of creamed corn, about  a quarter to half cup of mayonnaise (to your taste) and a few tablespoons of double or sour cream.  Season by adding salt and pepper and several good dashes of tabasco, according to preference.  Add any chopped herbs to hand.  Mix well.

7.       After 15 minutes of cooking, pour the corn mix to cover the vegetable layer.  Return to the oven for 20-25 minutes, until the surface of the corn mix is a light golden colour.

8.       Enjoy.

A la perchoine.


  1. This sounds delicious, I will definitely have to try it. I like any recipe that is quick and easy. The days of Cordon Bleu are over for me.

    1. Well, Pieta, as you can see, this is quick and easy yet it delivers on taste too. Let me know how it turns out, please. You can serve it with extra vegetables, new potatoes or maybe a salad. Happy weekend, hugs x.

  2. Oh my gosh this looks and sounds so good! YUM!

    1. Thanks, Amy, it's roots go way back to the 70s when I first discovered mayo wasn't just for salads but could be used in cooking too. Now, go throw some logs on the fire and have a cosy weekend. Hugs, x.