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
Chicken Casserole (Inspired by a Netflix Series)
Hey FRIENDS! Welcome back to my channel!
Don't forget to LIKE & SUBSCRIBE! Your support means the world me to :)
A few weeks ago, I watched The Woman in the House Across the Street from the Girl in the Window on Netflix. It got me randomly craving some Chicken Casserole. For those who watched it, you know! Here is my take on a casserole with what I had in my pantry.
You will need
- Pasta noodles (Egg noodles probably work best)
- 3-4 cups of shredded or diced chicken breast
- 1 Can of Cream of Chicken with herbs
- 1 Can of Cream of Mushroom
- 1 Can of Cheddar Cheese Soup
- French Fried Onions
- Shake N Bake Pack
- Ritz Crackers
- 2 eggs
- Broccoli
- Garlic Salt & Black Pepper
You can also top it off with shredded Cheddar Cheese and add some shredded Cheddar Cheese in the casserole to make it stick together more.
Bake it on 350 degrees for 25-30 minutes (45 minutes max depending on your oven.)
Make it the way you like it! Customize this recipe to your taste buds. ENJOY!!!
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HFB Teen Chef: Creamy Chicken Casserole
This recipe video series was created by one teen to educate other teens on how they can help themselves and their loved ones by cooking new recipes while having fun in the kitchen!
This casserole is a healthy comfort recipe that every teen will love, including picky eaters! Not only that but it can easily be reheated on any day for an easy lunch or dinner.
Ingredients
1 cup of whole-wheat packaged spiral-shaped pasta
1 1/2 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch pieces)
(substitute: tofu)
3/4 teaspoon Italian spice blend (Substitute: 3/4 teaspoon dried thyme)
15 1/4 oz. canned low-sodium whole kernel corn (drained, rinsed)(Substitute: 16 ounces packaged, frozen corn (thawed))
16 ounces packaged, frozen broccoli (thawed)
8 ounces low-fat cream cheese
1 cup low-fat, plain yogurt
Directions
Preheat the oven to 350° F.
Cook pasta according to package instructions
In a large pan over high heat, add chicken and cook until done, about 5 minutes.
Lower the heat to low, and add spice blend, corn, broccoli, cream cheese, and yogurt.
Mix until combined and cream cheese has melted.
Add pasta, stirring to combine. (Do this in a bowl if pasta can’t fit into the large pan).
Transfer to a 13x9-inch baking dish. Cover with foil, and cook in the oven until fully warmed, about 15 minutes.
USDA is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program -- SNAP. For more information about SNAP and how to apply, visit YourTexasBenefits.com
CHICKEN AND RICE CASSEROLE
How to make Chicken and Rice Casserole
Makes 4 servings, 1 cup per serving
INGREDIENTS
1 14.5 ounce can chicken breast in water (drained)
1 10.5 ounce can fat-free cream of celery soup
¾ cup instant brown rice
1 16 ounce package of frozen mixed vegetables
(peas, carrots, green beans, corn, etc.)
1¼ cup water
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon black pepper
DIRECTIONS
1. Preheat oven to 375°F.
2. Wash your hands well with soap and hot water.
3. Combine all ingredients in a 9 x 13 baking dish and stir.
4. Cover with a lid or aluminum foil and bake 20 – 25 minutes, or until rice is cooked evenly.
5. Remove from oven and cool for 5 minutes. Serve.
6. Refrigerate leftovers within 2 hours.
HappyHealthy.ms
Mississippi State University Extension
This institution in an equal opportunity provider.
This material was funded by USDA’s Supplemental Nutrition Assistance Program—SNAP.
Spring Chicken
Learn how to make Spring Chicken.
Ingredients
• 1 cup macaroni, dry
• 1 tablespoon vegetable oil
• 1 tablespoon onion flakes
• ½ cup salsa
• 1 can (12 ounces) chicken, drained
• 1 can (15 ounces) tomatoes, undrained
• 1 can (15 ounces) corn or other vegetable, drained
• ½ cup reduced-fat cheddar cheese, shredded
Directions
• Prepare macaroni according to the package directions.
• In a large pan, cook onion flakes in vegetable oil until onion is soft.
• Stir in salsa, chicken, tomatoes, corn and cooked macaroni.
• Cook for 10 minutes over medium heat.
• Remove from heat and stir in cheese until melted.
This recipe is part of the Bountiful Backpack resources. View additional resources at extension.sdstate.edu.
This material was funded by USDA’s Supplemental Nutrition Assistant Program – SNAP. For more information on the Supplemental Nutrition Assistant Program (SNAP), please contact your local Social Services office.
DO NOT do THIS when pressure canning MEALS!
There are some common mistakes we see all too often from people when they're getting started with pressure canning. The danger usually isn't in the pressure canner itself, but it's in the methods used for the food being canned. Be sure you're not making any of these 5 common mistakes!
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Pressure canning meat and meals is a great way to get easy convenience meals on the shelf for dinner in a hurry.
But when pressure canning, if you make any of these mistakes, your canned food can be dangerous! Avoid these five pressure canning mistakes.
For more info, visit the blog post here:
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