Chicken Polenta Bake Recipe

Name: Chicken Polenta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb prepared polenta; 3 -4 pieces boneless skinless chicken breasts; 1 (10 ounce) can cream of chicken soup (you can used the 98% fat free version, I used regular); 1 (10 ounce) can cream of mushroom soup; 1 (10 ounce) can whole kernel corn; 5 -6 ounces canned mushrooms (optional); 1/2 cup half-and-half; shredded four-cheese Mexican blend cheese; poultry seasoning (to taste); garlic powder (to taste); 1 dash salt; 1 dash pepper; 1 dash paprika

Servings: persons

1 lb prepared polenta
3 -4 pieces boneless skinless chicken breasts
1 (10 ounce) can cream of chicken soup (you can used the 98% fat free version, I used regular)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can whole kernel corn
5 -6 ounces canned mushrooms (optional)
1/2 cup half-and-half
shredded four-cheese Mexican blend cheese
poultry seasoning (to taste)
garlic powder (to taste)
1 dash salt
1 dash pepper
1 dash paprika

1
Preheat oven to 350 degrees.
2
Slice polenta into 1/2 inch thick slices and line the bottom of your casserole dish/pyrex dish with the slices. Set aside.
3
Cut excess fat off of the chicken and coat with chicken seasoning.
4
Place the chicken on top of the polenta slices.
5
Pour the canned corn over the chicken and spread evenly in the dish.
6
Add mushrooms or other veggies (broccoli florets or peas may be interesting) and spread evenly.
7
Pour the cream of mushroom and cream of chicken soup into a large bowl and add water as directed on the can. Mix and pour over the chicken, add the half and half.
8
Add some garlic powder on top of the mixture, as well as the salt & pepper and paprika for some color and a little bit of kick.
9
Put the dish in the oven and set your timer for 45 minutes.
10
Once the 45 minutes has elapsed, pull the dish out of the oven (be careful, it's hot and liquidy).
11
Grab several handfuls of cheese and sprinkle over the chicken.
12
Return the dish to the oven for another 15 minutes or until the cheese is melted.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb prepared polenta, 3 -4 pieces boneless skinless chicken breasts, 1 (10 ounce) can cream of chicken soup (you can used the 98% fat free version, I used regular), 1 (10 ounce) can cream of mushroom soup, and more.

Yes, Chicken Polenta Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Polenta Bake

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