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
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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This video is for entertainment purposes only. This is not intended to be an instructional video. Not everything I do is USDA/FDA approved. All video footage, new designs and craft projects are my own & may only be used with my permission. When applicable, I will always give credit for inspiration sources, whether online or from other crafters. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly.
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Harvest Delight USDA Recipe
Curried Chicken and Rice Casserole – SNAP4CT Recipe
Our Curried Chicken and Rice Casserole is a great combination for a heart healthy meal. Seasoning with curry makes this dish full of flavor with brown rice, chicken, and vegetables. You can choose your favorite vegetables from your fridge or pantry to make it budget-friendly!
Make our Curried Chicken and Rice Casserole recipe for tonight's dinner:
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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.
Also, if you have never canned before I would suggest learning USDA methods first to build confidence and experience before venturing off on these methods!!! #waterbathcanning #offgrid #canning
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Selections from Aunt Sammy's Radio Recipes and USDA Favorites by Ruth van Deman | Full Audio Book
Selections from Aunt Sammy's Radio Recipes and USDA Favorites by Ruth van Deman (1888 - 1948)
Genre(s): Cooking
Read by: Larry Wilson, Julie Burks, BettyB, Trish Rutter in English
Chapters:
00:00:00 - 00 - Introduction
00:04:25 - 01 - Recipes from the 1920's - Soups Main Dishes
00:11:48 - 02 - Recipes from the 1920's - Vegetables Fruits
00:18:37 - 03 - Recipes from the 1920's - Salads Breads
00:24:35 - 04 - Recipes from the 1920's - Desserts
00:31:37 - 05 - Recipes from the 1970's - Main Dishes
00:49:27 - 06 - Recipes from the 1970's - Vegetables Sauces
00:52:55 - 07 - Recipes from the 1970's - Salads Breads
01:01:06 - 08 - Recipes from the 1970's - Desserts
More information:
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Low Carb CHICKEN DIVAN - EASY Keto Chicken Casserole Recipe - Best Low Carb Casserole!
Low Carb Chicken Divan - Join us for a low carb recipe remake! In this video, we tackle one of the most popular chicken casserole recipes of all time: Chicken Divan. This delicious keto recipe for Chicken Divan casserole is sure to be hit. Whether a weeknight dinner, or a family gathering, everyone loves this easy keto recipe. The key to this casserole is a clever substitute for cream of mushroom soup. So, grab a drink, grab a snack, and settle in for another episode of Highfalutin' Low Carb.
Enjoy!
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LOW CARB CHICKEN DIVAN CASSEROLE
Highfalutin’ Low Carb
1 Tbsp bacon fat
1.5 lb boneless skinless chicken thighs
1 lb fresh broccoli florets, separated (or 20 oz. frozen broccoli florets)
Sauce:
2 Tbsp butter
1/3 c. white onion
8 oz. white button mushrooms
1/2 c. white wine
3/4 c. heavy cream
3/4 c. chicken broth
2 oz. cream cheese
salt & pepper to taste
1/2 c. shredded cheddar
1/3 c. mayo
1 Tbsp lemon juice
Topping:
1/2 c. grated parmesan
3/4 c. crushed pork rinds
1. In a food processor, pulse the onions and mushrooms until finely chopped. Set aside.
2. Brown chicken thighs in bacon fat until cooked throughly, set aside. Roughly chop when cool.
3. While chicken is browning, steam the broccoli in the microwave until cooked through and drain well. (You can also use a frozen steam-in-bag of broccoli.)
4. Add the butter to the remaining fat in the pan, and saute the onion and mushroom mixture over medium heat until cooked thoroughly, about 8-10 minutes.
5. Add the white wine, heavy cream, chicken broth and cream cheese to the pan and reduce over medium-low heat for 5-7 minutes. Remove from pan and allow to briefly cool.
6. Spray a 9x13 casserole dish with cooking spray. Arrange broccoli in the dish, add the roughly chopped chicken on top.
7. In a medium bowl, add the cooled sauce mixture, shredded cheddar, mayonnaise and lemon juice. Mix well. Pour over chicken and broccoli. Smooth with spatula.
8. Cook at 350 degrees for 25-30 minutes. Remove from oven and top with the shredded parmesan and pork rinds. Return to oven and brown the top for 5-8 minutes.
Makes 6 Servings.
NUTRITIONAL INFO:
Calories: 628
Fat: 46g
Protein: 35g
Total Carbs: 7.5g
Fiber: 2g
Net Carbs: 5.5g
*per serving
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