CORN-CHICKEN SKILLET DINNER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Finely crush the cornflakes in a resealable plastic bag using your hands. Transfer to a bowl and toss with 1 tablespoon olive oil, the lemon zest, chopped thyme, 1/2 teaspoon salt and a few grinds of pepper; set aside. Cut the corn kernels off the cob. Run the back of a knife down the cobs to remove any corn milk; reserve separately from the kernels.
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the zucchini, season with 1/4 teaspoon salt and cook, stirring occasionally, until softened and beginning to brown, 2 to 3 minutes. Add the remaining 1 tablespoon olive oil, the corn kernels, tomatoes, garlic, thyme sprigs and 1/4 teaspoon salt; cook, stirring occasionally, until the corn and garlic are tender, 1 to 2 minutes.
- Stir in the cream and corn milk and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook until slightly thickened, about 3 minutes. Season with salt and pepper. Remove from the heat and stir in the chicken, then stir in the cheese until melted and creamy. Sprinkle with the cornflake mixture. Broil until golden, 1 to 3 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 630, Fat 53 grams, SaturatedFat 23 grams, Cholesterol 136 milligrams, Sodium 1178 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 25 grams, Sugar 11 grams
CHICKEN CORN FRITTERS
I've always loved corn fritters, but they weren't satisfying as a main dish. I came up with this recipe and was thrilled when my husband and our three young boys gave it rave reviews. The chicken and zesty sauce make these a wonderful brunch or lunch entree. -Marie Greene, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 dozen.
Number Of Ingredients 20
Steps:
- Place corn in a large bowl; lightly crush with a potato masher. Stir in the chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined. , In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Drop batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm. , In a large saucepan, melt butter over medium-low heat. Stir in flour and seasonings until smooth. Add chilies. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with corn fritters; sprinkle with cheese if desired.
Nutrition Facts :
CHICKEN & SWEETCORN PIES
This fun and easy-to-make dish is perfect for getting kids aged 8-14 years busy in the kitchen
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Makes 6
Number Of Ingredients 8
Steps:
- Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Roll out the pastry on a floured surface and trim to make a rectangle about 24 x 36cm.
- Cut the pastry in half, lengthways, then cut each half into 3 equal squares, about 12cm along each side, using a small knife or scissors.
- Push each square into the oiled tin, making sure it is pushed right into the edges
- Use scissors or a small knife to cut the chicken into strips, then cut into chunks. Put chunks in a bowl. Add the sweetcorn, peas, cream and mustard. Mix together.
- Divide mixture between the pies. Fold the tops of the pies over roughly and press together. Don't worry if they don't cover all the filling.
- Brush the pastry with the beaten egg. Ask your grown-up helper to put them in the oven for 35 minutes or until they brown and the filling bubbles.
Nutrition Facts : Calories 488 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Protein 19 grams protein, Sodium 0.83 milligram of sodium
HOME-STYLE CHICKEN AND CORN
Dinner's in the Dutch oven, and it's full of favorites like chicken legs, corn and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In 4-quart nonstick Dutch oven, melt butter over high heat. Cook chicken, onion, 1/2 teaspoon of the seasoned salt and the pepper in butter 10 to 15 minutes, turning chicken occasionally, until chicken is light golden brown. Stir onions to side of Dutch oven if they start to burn.
- Reduce heat to medium-high. Add water, corn and potatoes to Dutch oven; sprinkle remaining 1/2 teaspoon seasoned salt evenly over top. Cover; cook 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F).
- Remove chicken and corn to serving platter, using tongs. Gently stir potatoes with onions and pan juices; spoon onto serving platter. Sprinkle with parsley.
Nutrition Facts : Calories 520, Carbohydrate 50 g, Cholesterol 110 mg, Fat 1, Fiber 9 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 9 g, TransFat 0 g
CHICKEN STREET CORN SKILLET
Ree thinks this recipe-a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken-is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 425 degrees F.
- In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
- Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
- Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
- Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.
BUTTERMILK CHICKEN AND CORN FLAKE BAKED CASSEROLE
This recipe combines the flavors of not just one but two of our favorite comfort food recipes: chicken pot pie and buttermilk fried chicken. The ultimate in yummy casseroles!
Provided by Donna Henderson Hopgood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place chicken in a large pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center, about 5 minutes. Drain.
- Heat olive oil in a large skillet over medium heat. Stir carrots, onion, and salt into hot skillet, cover the skillet, and cook, stirring occasionally, until onions are tender, 8 to 10 minutes. Stir Cajun seasoning into vegetables.
- Sprinkle flour over vegetable mixture in the skillet; cook and stir until flour taste cooks off, about 1 minute. Gradually stir orange juice and broth, respectively, into vegetable mixture; bring to a boil.
- Stir chicken, peas, 1/2 of the parsley, and dill into broth mixture; remove from heat and stir in buttermilk. Pour buttermilk mixture into a baking dish.
- Bake in the preheated oven for 15 minutes. Stir corn flakes and remaining parsley together in a bowl. Sprinkle corn flake mixture over chicken mixture; bake until corn flakes are golden and casserole is bubbling, about 5 minutes more. Let rest 5 minutes.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 19.5 g, Cholesterol 66.3 mg, Fat 6.6 g, Fiber 2.1 g, Protein 26.9 g, SaturatedFat 1.4 g, Sodium 593.6 mg, Sugar 5.9 g
CREAMY CHICKEN AND CORN WITH FETTUCCINE
Chicken and vegetables provide a simple addition to tasty pasta dish that's ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Cook fettuccine as directed on package.
- While fettuccine is cooking, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook corn and onions in skillet about 4 minutes, stirring frequently, until corn is crisp-tender.
- Stir cream cheese and milk into corn mixture until blended. Stir in chicken, pimientos and pepper; heat through.
- Drain fettuccine. Stir fettuccine into cheese sauce mixture; heat through. Sprinkle with parsley.
Nutrition Facts : Calories 465, Carbohydrate 57 g, Cholesterol 120 mg, Fiber 4 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 serving, Sodium 340 mg
CHEESY CHICKEN AND CORN CASSEROLE
My family absolutely loved this corn casserole recipe, and it's pretty simple to make.
Provided by countrygirlinthecity
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 492 calories, Carbohydrate 53.3 g, Cholesterol 60.9 mg, Fat 20.3 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 8.8 g, Sodium 834.9 mg, Sugar 4.6 g
CHICKEN AND CORN IMPOSSIBLE QUICHE
If you are looking for something quick and easy this recipe is for you. A great way to use up any leftover chicken. Great for a picnic or quick lunch time snack. I sometimes add a few other vegetables when I have them left over.
Provided by Tisme
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk eggs, milk and butter together in a large jug.
- Sift the flour into a bowl. Make a well in the centre and gradually whisk in the milk mixture. Mix in half the cheese and all remaining ingredients.
- Spoon mixture into a deep greased pie 25cm pie plate.
- Sprinkle with remaining cheese and bake in a moderate oven (180c) for 35-40 minutes or until firm.
Nutrition Facts : Calories 583.3, Fat 41.1, SaturatedFat 23.5, Cholesterol 337.6, Sodium 579.7, Carbohydrate 24.2, Fiber 0.8, Sugar 1.6, Protein 29.7
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