Elizabeth Tipton

Chicken Corn Casserole March 10, 2014

Filed under: Uncategorized — Elizabeth @ 4:28 pm

Saute together in large pot:

2 T Chopped Onion

1 T chopped green pepper

1 TBSP butter

Stir In:

1 can cream of chicken soup

1 cup milk

½ cup chicken broth

2 C cooked chicken – I use a Rotisserie Chicken

8-oz bag of frozen corn

2 tsp of Tony Chachere’s Creole Seasoning – I use more but I like it a little spicy

Cook until heated thoroughly –doesn’t take long at all.

Don’t put the cooked chicken in too early or it can get stringy – at least that’s what the recipe says but I haven’t had that happen.  The Chachere’s creole seasoning is a must for this recipe!  It is yummy the next day too!

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