Chicken-Corn Casserole
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Chicken-Corn Casserole
  Casserole  
Last updated 6/12/2012 1:14:15 AM. Recipe ID 43050. Report a problem with this recipe.
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      Title: Chicken-corn casserole
 Categories: Freezes, Well
      Yield: 24 Servings
 
    1/2 c  Butter, margarine; or
           -chicken fat
      1 c  Unsifted flour
  1 1/2 ts Salt
    1/2 ts Pepper
      2 ts Instant minced onion
  1 1/2 qt Hot chicken broth
  2 1/4 lb Cooked chicken; diced (7
           -cups)
     48 oz Whole kernal corn, drained;
           -3 (16-oz) cans
      6 oz Processed cheddar cheese;
           -shredded (1 1/2 c)
    3/4 c  Pimientos; chopped

-------------------TOPPING FOR INDIVIDUAL------------------------
           -CASSEROLE
    1/4 c  Fine dry breadcrumbs
      1 tb Butter or margarine
 
  Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
  Allow enough extra wrap to fold over top.  Use one pan for each six
  servings or one-fourth of the recipe.  Do not line pans for food to
  be served without freezing.
  
  Melt fat.  Stir in flour, salt, pepper, and onion.  Add broth slowly.
  Cook until thickened, stirring constantly.  Mix hot mixture with
  chicken, corn, cheese, and pimentos.  Pour one-forth of mixture into
  each baking pan. Spread well to avoid air pockets.
  
  TO SERVE WITHOUT FREEZING:  Preheat oven to 350 F. (moderate).  For
  each pan to be baked right away, mix 1/4 cup fine dry bread crumbs
  with 1 tablespoon melted butter or margarine.  Sprinkle over chicken
  mixture in baking pan.  Bake 45 minutes or until crumbs are lightly
  browned.
  
  TO FREEZE:  Cool for 30 minutes at room temperature.  Complete
  wrapping by pulling paper up over top of food.  Put edges of wrap
  together and fold several times so paper lies directly on top of
  food.  Fold ends of freezer wrap over the top and seal with freezer
  tape.  Label with name of food, date of freezing, and last date the
  food should be used for best eating quality (about 6 months).  Freeze
  immediately for 10 to 12 hours before removing packages from the pans.
  
  TO HEAT FROZEN FOOD:  Preheat oven to 350 F. (moderate).  Remove
  freezer wrap.  Place food in baking pan.  For each pan to be baked,
  mix 1/4 cup fine dry bread crumbs with 1 tablespoon melted butter or
  margarine. Sprinkle over chicken mixture in baking pan.  Bake 1 1/4
  hours or until crumbs are lightly browned, and center is hot. 




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Recipe ID 43050 (Apr 03, 2005)

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