Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, margarine -- or chicken fat

  2. 1 cup unsifted flour

  3. 1 1/2 teaspoons salt

  4. 1/2 teaspoon pepper

  5. 2 teaspoons instant minced onion

  6. 1 1/2 quarts hot chicken broth

  7. 2 1/4 pounds cooked chicken -- diced (7 cups)

  8. 48 ounces whole kernal corn, drained --

  9. 3 (16-oz) cans

  10. 6 ounces processed cheddar cheese -- shredded (1 1/2 c)

  11. 3/4 cup pimientos -- chopped


  13. 1/4 cup fine dry breadcrumbs

  14. 1 tablespoon butter or margarine

  15. Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.

  16. Melt fat. Stir in flour, salt, pepper, and onion. Add broth slowly. Cook until thickened, stirring constantly. Mix hot mixture with chicken, corn, cheese, and pimentos. Pour one-forth of mixture into each baking pan. Spread well to avoid air pockets.

  17. 0 F. (moderate). For each pan to be baked right away, mix

  18. 45 minutes or until crumbs are lightly browned.

  19. 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans.

  20. 0 F. (moderate). Remove freezer wrap. Place food in baking pan. For each pan to be baked, mix

  21. 1/4 cup fine dry bread crumbs with

  22. 1 tablespoon melted butter or margarine. Sprinkle over chicken mixture in baking pan. Bake

  23. 1 1/4 hours or until crumbs are lightly browned, and center is hot.


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