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Chicken and Corn Bake

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“This comes from the Food Lovers Diet Book, but tastes anything but low fat. A great meal with a leafy salad, it also makes a great lunchbox meal ( if you should have any leftovers!). Not only is this really easy, but it's also a tasty way to use up leftover chicken...even the kids love it, and it sneaks a few veggies into their diet too!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (85 g) packet Maggi 2-minute noodles, chicken flavour
  • 14 chicken, cooked, shredded
  • 125 g corn kernels
  • 1 zucchini, grated
  • 3 eggs, lightly beaten
  • 12 cup tasty cheese, grated (I use low fat)

Directions

  1. Preheat the oven to 180 degrees Celsius Grease and line the base of a 20cm round cake tin, or oven proof frying pan.
  2. In a saucepan, break the noodle cake into 1/4's and cover with boiling water. Bring to the boil, simmer for 2 minute, then drain.
  3. Combine the noodles, chicken, corn zucchini, eggs and contents of the flavour sachet in a bowl. Spoon the mixture into the prepared tin and sprinkle with the cheese.
  4. Bake for 25 minutes, or until set. Turn out of the pan and serve cheese side up.

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