Company Corn Recipes Recipes Recipe For Chicken

COMPANY CORN

Steps:

• Cook corn according to package directions. Meanwhile, in a large saucepan, saute onion and celery in butter until tender. Stir in the parsley, salt, savory and pepper. , Drain corn; add to onion mixture. Stir in sour cream and lemon juice.

HOME-STYLE CHICKEN AND CORN

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.

CORN-CRISPED CHICKEN

Steps:

• Wash chicken pieces and dry thoroughly.
• Dip chicken pieces in evaporated milk.
• Roll pieces in mixture of corn flake crumbs, salt and pepper until well coated.
• Place skin-side up in a shallow baking pan lined with foil, do not crowd.
• Bake in a moderate 350 detree oven for about an hour or until tender and juices run clear.
• there is no need to cover pan or turn chicken while cooking.

CHICKEN-CORN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
• Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

COMPANY CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Coat the chicken breasts in the dressing mix.
• Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
• To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
• In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
• Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

CORNY CHICKEN

Steps:

• Put chicken, corn, beans, rotel and cumin in crock pot. (If you want a less spicy dinner, reduce or omit the cumin).
• Stir well and cook on low for 6-8 hours.
• Remove chicken, cut into bite sized pieces and return to pot.
• Add rice, cover, and cook on high for 30 minutes or until rice is tender.
• Serve garnished with cheese, sour cream, and green onions.

COMPANY CHICKEN WITH ARTICHOKES

Steps:

• In a large resealable plastic bag, combine the flour, salt, sage and pepper. Remove 1 tablespoon to a small bowl and set aside. Add chicken to bag, two pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until a thermometer reads 170°; drain. Remove and keep warm. , In the same skillet, combine the artichokes, mushrooms and broth. Add wine to reserved flour mixture until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Sprinkle with Parmesan and parsley.

CHICKEN AND CORN CHOWDER

Steps:

• Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
• Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

CHICKEN AND CORN CHILI

Steps:

• Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
• About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
• Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

EASY CHICKEN AND CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

CORN AND CHICKEN CHOWDER

Steps:

• Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.
• Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.
• Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.
• Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.

BBQ CHICKEN CORN DOGS RECIPE BY TASTY

Steps:

• In a bowl, mix the shredded chicken with the barbecue sauce.
• On a baking sheet, portion the BBQ chicken into 3 logs and place a skewer through the chicken.
• Freeze for 1 hour, or until solid.
• In a bowl, whisk the flour, cornmeal, sugar, baking soda, salt, and pepper.
• Add the egg and milk, and mix until combined. Set aside for 20 minutes.
• Pour mixture into a cup.
• In a large pot or Dutch oven, heat oil to 350°F (180°C).
• Remove the chicken from the freezer and gently loosen the chicken from the sheet with a fork.
• Dip the chicken skewer into the cornmeal batter until completely coated.
• Place corndog into the oil and fry for 3-5 minutes, or until golden brown.
• Place on a paper towel to drain.
• Serve with BBQ sauce.
• Nutrition Calories: 2050 Fat: 172 grams Carbs: 117 grams Fiber: 4 grams Sugars: 47 grams Protein: 13 grams
• Enjoy!