Chicken And Corn Medley Recipes

CORN AND BEAN MEDLEY

Steps:

• In a large Dutch oven over medium high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper-lined plate to drain. Set aside. Remove all but 1/4 cup of the bacon drippings from the pan and save for another use. To the hot bacon drippings add the onion and cook until lightly caramelized, 4 to 6 minutes. Add the garlic and cook for 1 minute, stirring. Add the corn, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the beans, remaining teaspoon of salt and remaining 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the stock, bring to a boil, and reduce the heat to a brisk simmer. Continue to cook, stirring occasionally, until the liquid is almost completely reduced, 12 to 15 minutes. Add the green onions, stir to combine, then cover and remove from the heat. Let sit for 30 minutes to 1 hour, stirring occasionally, to allow flavors to marry. Reheat slowly, if necessary, before serving.

CHICKEN AND CORN MEDLEY

Steps:

• In a large resealable plastic bag, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil until chicken is no longer pink; remove and set aside. In the drippings, saute onion until tender. , Toss mushrooms with lemon juice. Add mushroom mixture to the skillet; cook and stir for 4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the broth, mustard, basil, oregano, cayenne pepper, remaining salt and pepper and chicken. Simmer, uncovered, for 15 minutes. , Stir in the corn, tomatoes and green pepper; simmer for 10 minutes longer or until heated through. Sprinkle with parsley. Serve with noodles or rice if desired.

CHICKEN AND CORN MEDLEY

Steps:

• In a large bowl, combine flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken and toss to coat. In a large skillet, heat oil over medium heat. Saute chicken until browned; remove and set aside. In the drippings, saute onion until tender. Toss mushrooms with lemon juice. Add mushrooms and garlic to the skillet; cook and stir for 4 minutes or until tender. Add the broth, remaining salt and pepper, mustard, basil, oregano, cayenne pepper and chicken. Simmer, uncovered, for 15 minutes. Stir in the corn, tomatoes and green pepper; simmer for 10 minutes. Sprinkle with parsley. Serve over noodles or rice if desired.

CRUNCHY CORN MEDLEY

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; toss to coat. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.

CHICKEN, VEGETABLE AND RICE MEDLEY

Steps:

• In small bowl, mix paprika, all-purpose seasoning and red pepper; set aside.
• In 12-inch skillet, heat oil and butter over high heat until butter is melted. Add chicken and half of the paprika mixture; cook and stir over high heat until chicken is white. Remove chicken from skillet; set aside.
• Add bell peppers and onion to skillet; cook and stir 1 minute. Stir in mushrooms, tomatoes and remaining paprika mixture; cook and stir 1 minute. Stir in chicken, uncooked rice and seasoning mixes (from Chicken Helper boxes) and broth. Heat to boiling; reduce heat to low. Cover; cook 15 to 20 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.

TEXAS TWO-STEP CORN MEDLEY

Steps:

• In a medium skillet, saute onion in butter until tender.
• Add squash, garlic, chilies & lemon pepper, continuing to saute until squash is crisp-tender, about 5 minutes.
• Add corn, cooking & stirring for another 2 minutes.
• Sprinkle with cheese, then cover & let stand until cheese is melted.

DELICIOUS GROUND BEEF MEDLEY

Steps:

• In a skillet, brown ground beef with onion and celery. Stir to break up meat. Drain.
• Cook macaroni as directed on package. Drain.
• In a 2 1/2-qt. casserole dish, combine the soups, milk, salt and pepper. Stir in the ground beef, macaroni, green pepper and corn.
• Bake at 350 degrees F for 30 minutes.

CHICKEN AND CORN MEDLEY

Steps:

• In a large bowl, combine flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken and toss to coat. In a large skillet, heat oil over medium heat. Saute chicken until browned; remove and set aside. In the drippings, saute onion until tender. Toss mushrooms with lemon juice. Add mushrooms and garlic to the skillet; cook and stir for 4 minutes or until tender. Add the broth, remaining salt and pepper, mustard, basil, oregano, cayenne pepper and chicken. Simmer, uncovered, for 15 minutes. Stir in the corn, tomatoes and green pepper; simmer for 10 minutes. Sprinkle with parsley. Serve over noodles or rice if desired.

CHICKEN SPINACH MEDLEY

Steps:

• 1. In small mixing bowl, combine KELLOGG'S CORN FLAKES cereal and the 1 tablespoon margarine. Set aside for topping.2. Cook spinach according to package directions. Drain well. Arrange spinach in bottom of shallow 1 1/2-quart baking dish, coated with cooking spray.3. In 2-quart saucepan, melt the 2 tablespoons margarine over low heat. Stir in flour and seasonings. Add milk, stirring until smooth. Increase heat to medium and cook until mixture boils, stirring constantly. Continue cooking and stirring 1 minute longer. Remove from heat. Stir in cheese and chicken. Spread over spinach layer. Sprinkle cereal topping over sauce.4. Bake at 350° F about 15 minutes or until thoroughly heated and bubbly around the edges. Let stand 5 minutes before serving. Serve hot.