This is a good weeknight supper. There’s nothing fancy about it, but it’s good comfort food. I adapted the recipe from one I found in 365 Ways to Make Chicken. Here’s what you’ll need:
There are a few things missing from this picture. I forgot to put out the flour and butter. Also, I ended up making more sauce and using more milk than is shown in the photo.
- 2-3 cups cooked chicken, shredded or cubed
- 2-2 1/2 cups frozen corn
- 2-2 1/2 cups frozen peas
- 4 1/2 Tbs. butter
- 4 1/2 Tbs. flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk, warmed
- salt and pepper
- 1/4 – 1/2 cup seasoned bread crumbs
- 1/4 – 1/2 cup cheddar cheese, shredded
Combine the chicken, corn and peas in a greased 9×13 casserole dish. In a saucepan, melt the butter. Stir in the flour and cook for a minute or two. Whisk in the chicken broth and milk, stirring until smooth. Cook until thickened. Season with salt and pepper. Pour the sauce over the chicken and vegetables. Top with the cheese and bread crumbs. Bake at 350 degrees for45 minutes to 1 hour.
This recipe looks really good and it reminded me of something I made last week:
Chicken Pot Pie with Cornbread Crust
(Recipe created by Cristina Ferrare on Oprah)
I made this with a can of chicken and a can of turkey. I mixed them with some rotisserie seasoning, lime juice, soy sauce and mustard to help it taste like “roasted chicken”. This worked really well, but I’ll have to make the roasted chicken version soon.
This is a feel-good meal! It’s traditional without a catch but very satisfying—not to mention easy and fast.
Filling:
• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 1 medium Onion , chopped
• 1/4 cup flour
• 2 cups chicken stock
• 2 cups chopped Roasted Chicken
• 1/2 cup frozen sweet petite peas
• 1 potato , diced and boiled
• 1 1/2 cup chopped, cooked carrots
• 1/2 tsp. salt
• Cracked pepper
• Dash of Tabasco® sauce
Crust:
• 3/4 cup white or yellow cornmeal
• 3/4 cup flour
• 1 Tbsp. baking powder
• 1 1/2 Tbsp. sugar
• 1/2 tsp. salt
• 3/4 cup milk
• 1 large egg
• 2 Tbsp. canola oil
To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart casserole dish coated with cooking spray. Spread cornbread batter evenly over filling.
To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.
Looks good! Nice for a night when I want something easy, quick but warm.
Hey, I shared your meatloaf recipe on my blog today, linking to you three times. I hope it’s okay. I made it a double batch today, cooked two and froze two. Anyway, my 365 shot for today was the red peppers cut up, so I thought it’d be nice to share the recipe also.
I can’t imagine a kid not loving this recipe! Or a mom for that matter since it’s so darn easy. If I had not defrosted ground beef for tacos tonight I’d make this… Another great recipe- thanks!
This looks like a great freezer recipe! I can’t wait to try it!
Do you think this is freezable? I have it on my list for a week from Thursday and was going to make 2 of them.
I think it would freeze just fine. Good idea!
Excellent!
I just made this & my husband & I absolutely love this! Thank you for posting this recipe!