Chicken and Corn Casserole

This is a great casserole recipe to use up leftover shredded chicken. Mike made this casserole for dinner a few weeks ago; it was a little bland, but it tastes perfect with homemade salsa on top.

If you're not planning on topping your casserole with salsa, plus up some of the flavor in the casserole. Mike must have really enjoyed this casserole. I had one serving before I left on a two day business trip and there were no traces of it left when I returned!

Chicken and Corn Casserole
Ingredients:
·3 eggs

·3 TBS GF all-purpose flour

·½ cup half ‘n half

·1 cup milk

·1 TBS honey

·1 tsp dried dill

·Handful of fresh parsley, chopped

·2 cups corn kernels, divided

·Salt and pepper

·Extra virgin olive oil

·1 onion, diced

·1 red bell pepper, diced

·1 fresh cayenne pepper, seeded and chopped

·1½ cups shredded, cooked chicken

·1 cup shredded cheddar cheese

·Homemade salsa (Mike made my Pico de Gallo recipe and added some fresh, chopped cayenne pepper from our garden)

Directions:

Preheat oven to 350˚. Combine eggs and flour in a large bowl. Add half ‘n half, milk, honey, pepper, dill, parsley, 1 cup of corn, salt and pepper. Blend until incorporated.

In a skillet, saute onion, bell pepper, and cayenne pepper in olive oil until onions are translucent. Stir in remaining corn, blended mixture, cooked chicken, and cheese. Pour mixture into a greased 13x9 casserole pan. Bake uncovered for 30 minutes, or until golden-brown in color and set in the middle.

Serve casserole topped with salsa.

Yield: 6 servings

I've also shared this recipe on: Seasonal Sunday