Cheesy Corn And Chicken Turnovers Recipe 35

YUMMY CHEESY CORN

Steps:

• Melt butter in medium skillet and add corn.
• Add salt and pepper and fry for about 5 minutes.
• Add the cheese and stir until it's nice a melted.
• Serve immediately!
• Ohhhh -- it's soooo good!

QUICK CHEESY CORN

Steps:

• In a baking dish, combine the corn, cheese, bacon bits, milk, and salt and pepper.
• Place baking dish, uncovered, in a cool oven. Then turn the oven to 400 degrees F (200 degrees C). When the oven is fully heated (about 10 minutes), remove the dish, and stir vigorously, until the cheese and milk make a sauce.
• Return dish to oven for 5 minutes.

CHICKEN TURNOVERS

Steps:

• In a small bowl, combine the chicken, cheese, celery, onion, salt and pepper. Separate crescent dough into eight triangles; top each with chicken mixture. Fold dough over and seal edges. , Place on an ungreased baking sheet. Bake at 375° for 13-17 minutes or until golden brown. Serve warm.

CHEESY CORN AND CHICKEN TURNOVERS RECIPE - (3/5)

Steps:

• 1. Preheat oven to 400°F. In a medium bowl, combine chicken, corn, soup, and cheese. Unfold piecrusts according to package directions. 2. On a lightly floured surface, roll each piecrust into a 13-inch circle; cut into quarters. Spoon about ½ cup chicken mixture along one straight side of each triangle, about ¾ inch from edge. Brush edges with water. Fold other straight side of triangle over filling. Seal edges with a fork. Prick triangle several times with a fork. Repeat with remaining pastry and filling. Place wedges on a large greased baking sheet. 3. Bake about 15 minutes or until wedges are golden brown. Serve hot.

CHEESY CHICKEN-AND-CORN PIZZA

Steps:

• Preheat oven to 475°F with a rack in lower third. Brush a 12-inch ovenproof skillet with oil. Place dough in skillet; turn to coat. Press evenly into bottom of skillet, leaving a 1/2-inch border undisturbed. Cover with plastic wrap and let stand until soft and puffy, about 20 minutes.
• Toss chicken with salsa and sour cream; season with salt and pepper. Layer ingredients onto dough in this order: cheese, chicken mixture, cilantro, corn, scallions. Drizzle with oil; season with salt and pepper.
• Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Let stand 10 minutes. Slice and serve, sprinkled with more cilantro and topped with more salsa and dollops of sour cream.

CHEESY CHICKEN AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
• At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
• Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
• Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
• Preheat the oven's broiler.
• Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

CHEESY CHICKEN AND CORN CASSEROLE

Steps:

• Heat oven to 400°F. Stir together uncooked Potatoes, Sauce Mix, Au Gratin Cheese Sauce Topping, corn, margarine, boiling water and chicken in ungreased 3-quart casserole or 13x9-inch baking dish. Sprinkle with bread crumb Topping.
• Bake uncovered 30 to 35 minutes.
• Top with cheese cutouts, bacon flavor bits or chips, or salsa as desired.

ONE-POT CHEESY CREAMED CORN

Steps:

• Melt butter into a skillet over medium-high heat. Add in corn, garlic, salt, and pepper and saute for 4-5 minutes.
• Add in cream cheese and milk, and mix until fully combined. Stir in shredded cheese and cook until all cheese melts and you get a thicker consistency. Then remove from heat.
• Serve and garnish with chives and chili flakes. Enjoy!

CHEESY CHICKEN AND CORN CHOWDER

Steps:

• Thaw frozen dorn.
• Dice or shred the cooked chicken.
• Dice the Velveeta cheese and pour the chicken broth over the cubes.
• Next melt the mixture in the microwave, stirring ever 45 to 60 seconds until its completely melted.
• Using a nonstick stock pot, mix all the liquid ingredients (do not add any water to the condensed soup) and using low heat bring to a simmer.
• Next add the rest of the ingredients and continue to cook on low until thoroughly heated.
• CAUTION: Keep a watchful eye on this for it will stick and or scorch if heated to fast or on too high a temperature.
• This goes great with my Recipe #125510 or my Recipe #44959 that are in my published recipes. Enjoy!