Chicken-Corn Casserole
Yield
6 servingsPrep
20 minCook
50 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
onion, dried flakes
|
|
| 1 ½ | quarts |
chicken broth
|
*
|
| 2 ¼ | pounds |
chicken
cooked, diced |
|
| 48 | ounces |
corn
|
|
| 6 | ounces |
cheddar cheese
|
|
| ¾ | cup |
pimentos
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1E+1 | ml |
onion, dried flakes
|
|
| 1.5 | quarts |
chicken broth
|
*
|
| 1 | kg |
chicken
cooked, diced |
|
| 1387.2 | ml/g |
corn
|
|
| 173.4 | ml/g |
cheddar cheese
|
|
| 177 | ml |
pimentos
chopped |
|
Directions
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.
Preheat oven to 350℉ (180℃).
For each pan to be baked right away, mix ¼ 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.
