Chicken and Corn Casserole

2011-01-31T07:00:00Z 2011-04-26T15:17:41Z Chicken and Corn CasseroleBy Ellen Piazza, St. Louis Community College
Photograph by Jennifer Silverberg
Feast Magazine | Inspired Local Food Culture/Midwest

Chicken and Corn Casserole

By Ellen Piazza, St. Louis Community College

Serves | 4 to 6 |

  • 3 eggs
  • 3 Tbsp all-purpose flour
  • ½ cup cream
  • 1 cup milk
  • 1 Tbsp honey
  • ½ tsp freshly ground black pepper
  • 1 tsp dried dill
  • 2 Tbsp fresh parsley, chopped
  • 2 cups corn kernels, divided
  • 1 pinch salt
  • 1 lb ground chicken
  • olive oil
  • 2 cups diced onion
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 cup grated sharp Cheddar cheese
  • 2 Tbsp butter, for greasing pan
  • salsa cruda (get the recipe here) or your favorite store-bought salsa

| Preparation | Preheat oven to 350ºF. Combine eggs and flour in a blender or large bowl. Add cream, milk, honey, pepper, dill, parsley, 1 cup corn kernels and salt. Blend until just incorporated.

In a large skillet over medium heat, sauté ground chicken in olive oil until cooked through. Drain and add onion, carrot and bell pepper. Cook until onions are translucent. Stir in remaining corn, blended ingredients and cheese. Pour mixture into a buttered 9x13-inch casserole pan. Bake uncovered for 30 to 35 minutes, or until golden-brown and set in the middle. Pour salsa onto individual plates and serve with a square of casserole on top.

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