Chicken and Corn Pudding

Chicken and Corn Pudding

This vintage chicken corn pudding is an evergreen recipe for casserole lovers. Its simplicity and classic taste take you on a nostalgic tour every time. Perfect for a relaxing weekend meal.

Serves 4–6 | Prep. time 20 minutes | Cooking time 60 minutes


2 cups corn, frozen or canned

1 whole chicken

Salt and pepper to taste

2-3 tablespoons all-purpose flour

Butter, melted, as required

3 large eggs, beaten well

2 cups milk


Cut the chicken into pieces.

Place the chicken in a large saucepan and cover with water.

Boil the chicken over medium-high heat for about 30–40 minutes.

Reserve 2 cups of the cooking liquid for the sauce.

Shred or cube the chicken when it has cooled enough to handle.

Preheat the oven to 350°F. Grease a large baking dish with some cooking spray.

Add the cooked chicken to the baking dish and season with salt and pepper.

Combine the milk, eggs and corn in a mixing bowl.

Season with salt and pepper. Pour this mixture over the chicken.

Top with flour and then drizzle evenly with melted butter.

Bake until golden brown. While the casserole is baking, make the gravy.

Melt 2 tablespoons of butter in a small saucepan. Add 1½ tablespoons of flour. Stir until you get a loose paste, about 2 minutes. Add the chicken cooking water in increments of ½ cup at a time.

Whisk well until the sauce reaches the desired consistency. Season with salt and pepper to taste.

Serve the casserole chicken with the prepared gravy.






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