Chicken Polenta Bake

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An easy baked chicken dish that can be modified all sorts of ways! I made this for dinner last night and liked it so much i wrote it down for later use.

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Steps

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Preheat oven to 350 degrees.

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Slice polenta into 1 / 2 inch thick slices and line the bottom of your casserole dish / pyrex dish with the slices.

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Set aside.

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Cut excess fat off of the chicken and coat with chicken seasoning.

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Place the chicken on top of the polenta slices.

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Pour the canned corn over the chicken and spread evenly in the dish.

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Add mushrooms or other veggies and spread evenly.

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Pour the cream of mushroom and cream of chicken soup into a large bowl and add water as directed on the can.

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Mix and pour over the chicken , add the half and half.

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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.

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Put the dish in the oven and set your timer for 45 minutes.

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Once the 45 minutes has elapsed , pull the dish out of the oven.

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Grab several handfuls of cheese and sprinkle over the chicken.

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Return the dish to the oven for another 15 minutes or until the cheese is melted.

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Ingredients

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prepared polenta, boneless skinless chicken breasts, cream of chicken soup, cream of mushroom soup, whole kernel corn, canned mushrooms, half-and-half, four-cheese mexican blend cheese, poultry seasoning, garlic powder, salt, pepper, paprika