Cajun chicken with corn (Printer-Friendly)
Ground chicken and corn in a creamy, spicy sauce topped with melted cheese on toasted buns.
# What You'll Need:
→ Protein
01 -
1 lb ground chicken
→ Vegetables
02 -
130 g canned corn, drained
03 -
1/2 cup diced red onions
→ Sauce and Seasoning
04 -
1 can (10.5 oz) condensed cream of chicken soup
05 -
1 1/2 tbsp Cajun seasoning
06 -
1 tsp onion powder
07 -
1/2 tsp salt
08 -
1/4 tsp ground black pepper
09 -
3 tbsp mayonnaise
→ Bread & Cheese
10 -
4 hamburger buns
11 -
1/2 cup shredded mozzarella cheese
12 -
1/2 cup shredded cheddar cheese
# Steps to Follow:
01 -
Arrange hamburger buns in a single layer on a baking sheet to toast just before serving, ensuring they remain crisp.
02 -
Heat a large sauté pan over medium-high heat. Add ground chicken and cook, breaking it up continuously until no pink remains and browned bits develop.
03 -
Mix drained corn and diced red onions into the chicken. Sauté for 3 minutes until onions are translucent and corn is warm.
04 -
Reduce heat to low and stir in cream of chicken soup, Cajun seasoning, onion powder, salt, and pepper, coating the mixture to form a thick sauce.
05 -
Remove from heat or set to very low. Gently fold in mayonnaise until fully combined, preserving a smooth texture without boiling.
06 -
Place the buns in a preheated 400°F oven for 4 to 5 minutes until lightly browned and crisp.
07 -
Spoon the warm chicken mixture onto the bottom buns, sprinkle shredded mozzarella and cheddar cheese on top, then cover with the top buns.
08 -
Enjoy while hot, allowing the cheese to melt and the flavors to meld in every bite.
# Extra Suggestions:
01 -
Always toast buns just before assembling to maintain crispness.
02 -
Use freshly shredded cheese for optimal melt and flavor.
03 -
Keep heat low when adding mayonnaise to prevent separation.
04 -
Leftover filling freezes well and reheats gently on stovetop with a splash of broth.