Tuesday, November 03, 2009

Chicken and Corn Casserole

2 cups cooked, diced chicken
1 1/2 cups chicken broth
12 ounces canned corn, drained
3/4 cup shredded cheddar cheese
1/2 cup dry bread crumbs
1/4 cup flour
3 tablespoons pimento, chopped
3 tablespoons butter
1 tablespoon diced onion

Melt 1 tablespoon of the butter and mix with bread crumbs. In a large skillet, melt the remaining butter, stir in the flour and onion. Add in the broth, cooking and stirring until the sauce thickens. Add in chicken, corn, cheese and pimento and stir to mix.

Pour into casserole dish. Top with breadcrumb mixture. Bake ad 350 degrees for 15 minutes.

Audrey :)

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