Recipe: Chicken Corn Casserole

Chicken-Corn Casserole (USDA)
* Exported from MasterCook II *
Chicken-Corn Casserole (USDA)

Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

- - - - - - - - - - - - - - - - - -=20

NOTES : This recipe is for 24 servings (about 2/3 cup each). Directions are=
given for dividing the prepared food into four parts of six servings each. =
One part may be completely cooked and served at the time of preparation. =
The remaining parts may be frozen. The breadcrumb topping is added at the=
time of serving. You will want to have the ingredients on hand when you=
are ready to use the frozen casserole.