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Chicken in Corn Cream

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Submitted by hippie

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 1
EACH EACH CHICKEN
3 lb, cut into 8 parts *
1 1
CAN CAN CORN *
2 3E+1
TABLESPOONS ML BUTTER
6 1.4
CUPS L CHICKEN BROTH
1 237
CUP ML MILK
½ 118
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 118
CUP ML PARMESAN CHEESE
grated
1 1
EACH EACH CARROTS
diced
1 1
EACH EACH ONIONS
diced
1 1
EACH EACH GARLIC CLOVES
whole
6 6
SPRIGS SPRIGS PARSLEY LEAVES
6 6
GRAINS GRAINS PEPPERCORNS *
1 1
X X SALT *

Directions

Cook chicken in broth with carrot, onion, garlic, peppercorn.

Add parsley in the last minute.

Remove chicken and strain broth.

Take chicken out of bones and cut into bite size pieces.

Melt butter until it foams.

Stir in flour to make a blond roux. Stir in 1 cup broth along with milk, stirring vigorously until slightly thickened.

Add drained corn, butter, nutmeg, salt, pepper, cheese and cream.

Bring to a boil, stirring.

Turn off heat.

Arrange chicken in layers alternating with corn cream in a buttered baking dish .

Sprinkle more cheese on top.

Bake in 350℉ (180℃) F oven until bubbling.

Broil until golden brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 534g (18.8 oz)
Amount per Serving
Calories 406 58% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 803mg 33%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 6%
Sugars g
Protein 36g
Vitamin A 92% Vitamin C 41%
Calcium 28% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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