Amish Chicken and Corn Casserole
Tender chunks of chicken are nestled in a creamy, flavorful corn mixture and baked to perfection with a golden, crispy topping.
Ingredients
- ¼ cup salted butter
- ⅓ cup all-purpose flour
- ¼ teaspoon celery salt
- ¾ teaspoon kosher salt
- 2 cups milk
- 2 cups chopped cooked chicken
- 2 cups corn kernels fresh, frozen, or canned
- ½ cup Ritz cracker crumbs or other buttery cracker crumbs
- 1 tablespoon melted butter
- 1 cup cheddar cheese grated
- ½ cup frozen mixed vegetables optional
Instructions
- Preheat the oven to 350°(F). Spray a 2 quart baking dish with non-stick cooking spray, and set aside. In a large skillet, melt the butter over medium heat. Sprinkle with the flour, and whisk constantly for 1 minute. Add the celery salt, and salt. Whisk to combine. Slowly add the milk, whisking constantly, until combined. Bring the sauce to a simmer and cook, whisking constantly, for 1 minute. Remove from the heat.
- Add the chicken and the corn to the sauce; stir to combine. If you add mixed vegetables, add them now and stir again. If the mixture is too thick, you can add additional milk or chicken broth to reach the desired consistency.
- Transfer the chicken mixture to a prepared casserole dish. Spread evenly.
- If adding cheese, sprinkle the cheese on top of the chicken mixture before adding the buttered Ritz cracker crumbs. To create the crumb mixture, combine the crushed crackers with 1 tablespoon of melted butter. Sprinkle on top of the cheese.
- Bake, uncovered, until hot and bubbly on the inside and browned on top, about 30–35 minutes.
Nutrition
Serving: 1gCalories: 416kcalCarbohydrates: 26gProtein: 21gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 93mgSodium: 541mgFiber: 2gSugar: 8g
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