Chicken Polenta Bake

READY IN: 1hr 10mins
Recipe by Psephomant

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.

Top Review by ShortCutMom

I used brocoli cheddar soup instead of mushroom - and no mushrooms (don't care for them). I also didn't use the half and half. Was very yummy! Chicken was moist and cheesy!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Slice polenta into 1/2 inch thick slices and line the bottom of your casserole dish/pyrex dish with the slices. Set aside.
  3. Cut excess fat off of the chicken and coat with chicken seasoning.
  4. Place the chicken on top of the polenta slices.
  5. Pour the canned corn over the chicken and spread evenly in the dish.
  6. Add mushrooms or other veggies (broccoli florets or peas may be interesting) and spread evenly.
  7. Pour the cream of mushroom and cream of chicken soup into a large bowl and add water as directed on the can. Mix and pour over the chicken, add the half and half.
  8. 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.
  9. Put the dish in the oven and set your timer for 45 minutes.
  10. Once the 45 minutes has elapsed, pull the dish out of the oven (be careful, it's hot and liquidy).
  11. Grab several handfuls of cheese and sprinkle over the chicken.
  12. Return the dish to the oven for another 15 minutes or until the cheese is melted.

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