A dear friend made this for our church luncheon and everyone asked for the recipe immediately.

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish so the corn doesn’t stick and cleanup is easy.
In a medium bowl, stir together the cream-style corn, the drained whole kernel corn, and the dry onion soup mix until everything is evenly combined and the soup mix is well distributed.

Pour the corn mixture into the prepared baking dish and spread it out into an even layer so it covers the bottom of the dish.
Pat the chicken breasts dry with a paper towel, then lay them on top of the corn mixture in a single layer, nestling them down slightly so they sit in the corn but are still mostly visible on top.
Spoon a little of the corn mixture over the tops of the chicken breasts so they stay moist while baking, but keep most of the chicken exposed so it can turn a light golden brown in the oven.

Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes to help the chicken cook through gently and the corn start to bubble.
Remove the foil and continue baking for another 20 to 30 minutes, or until the chicken is cooked through (165°F in the thickest part) and the top is lightly golden and the corn is bubbling around the edges.

Let the casserole rest for about 5 to 10 minutes after you take it out of the oven. This allows the hot corn to thicken slightly and makes it easier to serve neat spoonfuls of chicken nestled in the creamy corn.
To serve, place one chicken breast on each plate and spoon plenty of the hot, creamy corn from the pan all around it.
Variations & Tips