This was made very simple for me because I used leftover cooked quinoa from the night before, shredded chicken from my freezer, and precooked crumbled bacon.
1 (12 oz) bag frozen corn
1 medium onion, chopped
3 Tbsp butter
1 tsp sugar
1/4 c. crumbled bacon (I used some from the bags you get at Sams Club)
1 chicken bouillon cube
1 c. water
1 (8 oz) pkg. cream cheese
4 large chicken breasts, cooked and shredded
4 c. cooked quinoa
Heat the butter and onion in large skillet until translucent. Add the sugar and salt and reduce the heat to low. Cook for about another 10 minutes until starting to caramelize a little. Add the corn and cook, stirring, until the corn is mostly thawed. Add the water, bouillon, and cream cheese, stirring, until smooth. Add the chicken, quinoa, and bacon and stir to combine well. Season with salt and pepper to taste and serve immediately.