How To make Chicken Corn Casserole (Usda)
1/2 cup butter, margarine
or chicken fat
1 cup unsifted flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons instant minced onion
1 1/2 quarts hot chicken broth
2 1/4 pounds cooked chicken :
diced (7 cups)
48 ounces whole kernal corn, drained -- 3 (16-oz) cans
6 ounces processed cheddar cheese shredded (1 1/2 c)
3/4 cup pimientos :
chopped
TOPPING FOR INDIVIDUAL CASSEROLE :
1/4 cup fine dry breadcrumbs
1 tablespoon 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=B0 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=B0 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.
How To make Chicken Corn Casserole (Usda)'s Videos
Mainely Dish Recipe Video: Chicken, Corn, and Rice Casserole
Part of the University of Maine Cooperative Extension Expanded Food and Nutrition Education Program (EFNEP) Mainely Dish Recipe Video Series. For more information about the EFNEP Program, visit All videos include recipe and instruction PDFs.
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Shamar eat from anybody tbh????
Corn Casserole
Welcome to Fyreflye’s Follies!
If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning and southern cooking, I hope you will subscribe!
In Today’s video, I am going to be showing you how I make Corn Casserole.
I love this! I tried it last year with a honey corn muffin mix and it was so good! I couldn’t find it this year, but I would definitely recommend using it if you can find it.
Feel free to leave a comment below. I love to hear what you have to say!!
Today’s recipe ingredients:
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.
#CornCasserole #Delicious #HolidaySideDish #EasySideDish
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Amish canning part 3/ Pantry talk
This Amish Canning series is the result of an interview that I had with an Amish woman and her family. Please know that all of these Amish recipes and techniques (concerning canning things that would normally be pressure canned) are considered REBEL canning recipes and are NOT USDA approved!!! Therefore using the recipe at your own risk. Please do your own research and decide what is safe for you.
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