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Baked Corn and Chicken Casserole with Tomato and Scallion

This baked dish pairs cooked chicken breast, shredded with sweet corn kernels, tomato, diced and scallion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High protein Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

52 g Protein
39 g Carbohydrates
33 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 127g cooked chicken breast, shredded 135 kcal
  • 152g sweet corn kernels 131 kcal
  • 102g tomato, diced 18 kcal
  • 21g scallion, sliced 7 kcal
  • 59g fresh white cheese, grated 237 kcal
  • 76g milk 38 kcal
  • 8g vegetable oil 71 kcal
  • 0.63 tsp (1g) ground cumin 4 kcal
  • 0.21 tsp (0g) black pepper 1 kcal
  • 0.63 tsp (1g) salt 0 kcal

Cooking instructions

  1. vegetable oil
    Heat oven to 400 F (205 C). Lightly oil a small baking dish.
  2. cooked chicken breastsweet corn kernelstomatoscallionground cuminblack peppersalt
    In a bowl, mix shredded chicken, corn, tomato, scallion, cumin, salt, and black pepper.
  3. fresh white cheesemilk
    Stir in milk and half the cheese. Spread into the baking dish and top with remaining cheese.
  4. Bake 15-18 minutes until bubbly and lightly browned. Rest 3 minutes before eating.

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