The Cookbook


Monday, August 23, 2010


Creamy Chicken and Corn Pot Pie

1 – 2 to 2 ½ lb. rotisserie chicken, meat shredded

2 – 14.5 oz. cans corn chowder

1 C. frozen peas

1 C. frozen corn kernels

2 tsp. fresh thyme leaves

Salt and pepper

1 sheet frozen puff pastry (from a 17.3 oz. pkg.), thawed

Heat oven to 400º. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme and ¼ tsp. each salt and pepper. Transfer the mixture to a shallow 2 quart baking dish.

Lay the pastry on top of the dish, trim to fit and cur vents in the top.

Bake until the chicken mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.

Real, April 2010

Corn and Green Chili Casserole

Combine and mix:

1 – 16 oz. yellow cream corn

1 C. Bisquick or Pioneer Mix

1 egg, beaten

2 T. oil

½ C. milk

1 can green chilies, chopped


Spread ½ of mix in greased 8” baking dish.

Cover mix with 3 or 4 oz. of grated cheese.

Spread remaining mixture over top of cheese and add more cheddar cheese last.

Bake at 400º for 30 minutes.

Janis Hodo, 1975

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