Sweet Corn and Chicken Casserole

This casserole features the perfect blend of sweet corn and savory chicken.


6 to 8

Boneless wings, from the deli

1 cup

Frozen cut okra

1 cup

Frozen cut corn

1 - 19 oz. can

Chicken and rice soup

1 1/2 cups

Provolone cheese, grated


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In an 8 x 8 casserole dish, spread the boneless chicken on the bottom.
  3. Sprinkle the corn and okra over the top. Pour the soup over the vegetables and evenly distribute the ingredients.
  4. Sprinkle the provolone cheese over the top.
  5. Bake in the oven for 1 hour. Let rest for 5 minutes prior to serving.