Chicken And Corn: The Best Chicken And Corn Recipe from Cook'n

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I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

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	Chicken And Corn

Serves: 8

Print this Recipe

   6 eggs beaten
   2 10 1/2-ounce packages frozen corn cooked and drained
   8 ounces muenster cheese finely diced
   3 cups chicken cooked, cut in bite-size pieces
   1 cup carrots sliced, cooked and drained
   1 10 1/2-ounce package frozen green beans cooked and drained
   1 10 1/2-ounce package peas frozen, cooked and drained
   1 teaspoon salt
   Freshly ground pepper to taste
   1/2 cup green olives pitted, sliced
   2/3 cup chicken broth
   1/4 cup golden raisins (optional)
   2 tablespoons margarine
   1 green bell pepper seeded and cut in strips
   1 red bell pepper seeded and cut in strips, or 1 4-ounce jar whole pimiento, cut in strips

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Combine eggs, corn, and cheese in a medium bowl. In another bowl combine chicken, carrots, beans, peas, salt, pepper, olives, chicken stock, and optional raisins. Grease a shallow 3-quart baking dish; place a layer of egg-corn mixture in bottom. Add a layer of chicken mixture; continue alternating layers ending with a layer of egg-corn mixture. Dot top with margarine; garnish with alternating strips of green and red pepper or pimiento in a flowerlike design. Bake for 40 to 50 minutes in a preheated 350° F oven. Let stand for 10 minutes before serving.

Note: One 3 1/2 -pound chicken yields approximately 3 cups meat. Vegetables can be cooked in chicken broth for added flavor.

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