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| CHICKEN AND CORN CASSEROLES | |
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1/3 c. butter 1/2 c. flour 2 c. milk 2 c. chicken (cooked & cut in pieces) 1/4 c. carrots (grated) 1/2 c. celery (diced) 1 can corn 3/4 tsp. salt 1/4 tsp. pepper 1 tbsp. butter 1/4 c. crumbs Stew grated carrots and diced celery in 1/3 cup butter. When soft, add milk, flour, salt and pepper. Cook until smooth. Add chicken and corn. Pour into a casserole dish. Melt 1 tablespoon butter. Add to crumbs. Serves 6-8. Put on top. Bake 25-30 minutes at 350 degrees. | |
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recipe reviews #34985
Kevin (California) says:
This is a great framework to work from. We added black beans, rice, fresh basil and oregano. Also we applewood smoked some chicken and ortega chiles, sauted the carrots, celery, fresh onion with garlic and added two cups of rice (pre-cooked measurement). Was a huge, flavorful dish...oh, and we topped it with grated cheddar. Wonderful.
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