Corn Fritter Casserole Recipes Recipe For Chicken

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CHICKEN CORN FRITTERS



Chicken Corn Fritters image

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

1 can (15-1/4 ounces) whole kernel corn, drained
1 cup finely chopped cooked chicken
1 large egg, lightly beaten
1/2 cup whole milk
2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1-3/4 cups all-purpose flour
1 teaspoon baking powder
Oil for deep-fat frying
GREEN CHILI SAUCE:
1/3 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1 can (4 ounces) chopped green chilies
1 cup whole milk
Shredded cheddar cheese, optional

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-CORN FRITTERS



Chicken-Corn Fritters image

This recipe goes back a while, it is often requested at my house, it's a great way to use up leftover chicken ;-)

Provided by Kittencalrecipezazz

Categories     Poultry

Time 21m

Yield 13 fritters

Number Of Ingredients 10

1 (15 1/4 ounce) can whole kernel corn, drained
1 cup finely chopped cooked chicken
1 egg, slightly beaten
1/2 cup milk or 1/2 cup half-and-half
3 tablespoons butter, melted
1 teaspoon seasoning salt
black pepper (to taste)
1 3/4 cups flour
1 teaspoon baking powder
oil (for frying)

Steps:

  • Place corn in a bowl; slightly crush with a potato masher.
  • Stir in chicken, egg, milk, melted butter, salt and pepper.
  • Combine flour and baking powder; stir into the corn mixture, just until combined.
  • In a deep-fat fryer or a skillet, heat 2 inches of oil.
  • Fry for 3 mins on each side, or until golden brown.
  • Drain on paper towels.

Nutrition Facts : Calories 142.6, Fat 4.6, SaturatedFat 2.3, Cholesterol 32.7, Sodium 177.1, Carbohydrate 19.8, Fiber 1.1, Sugar 0.9, Protein 6.2

CORN FRITTER CASSEROLE



Corn Fritter Casserole image

This is a wonderful casserole to serve at your next barbeque! The really big problem is to keep sticky hands out of the fritters as they cool! This takes some time to make, but the compliments to the chief with outweigh the time!

Provided by Shepardess

Categories     Grains

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/2 cup butter, melted
3/4 cup white sugar
3 eggs, slightly beaten
2/3 cup milk
1 (15 ounce) can corn
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/4 teaspoon salt
4 teaspoons baking powder
1/2 cup onion, finely diced
1/2 cup bell pepper, finely diced
2 tablespoons butter
3 chicken bouillon cubes (or equivalent)
1 1/3 cups water
3 tablespoons melted butter
salt & freshly ground black pepper (to taste)

Steps:

  • For Fritters: In a large bowl, stir together the sugar and melted butter.
  • Sift together the dry ingredients.
  • Add the milk and beaten eggs to the sugar mix and then slowly introduce the dry ingredients.
  • Add the drained corn.
  • Mix until moistened.
  • In a non-stick fry pan on medium high heat, add just enough vegetable oil to coat bottom of fry pan.
  • Drop a serving size spoon full of corn fritter mix in fry pan.
  • Do not let Corn fritter patties touch one another while frying.
  • Cook on each side until lightly golden.
  • When done place on paper towel to drain.
  • You may need to add more oil while frying all of the corn fritters.
  • When fritters have been completed let cool on paper towels.
  • Casserole: In fry pan add 2 Tbs.
  • of butter, place onions and bell pepper in fry pan.
  • Sautéé on medium low heat until onions are transparent.
  • Remove fry pan from heat and set aside.
  • Place chicken bouillon cubes in 1+1/3 C.
  • of water and dissolve.
  • In large bowl crumble corn fritters, add sauteed onions and bell peppers, add 3 Tbs.
  • melted butter.
  • Pour dissolved chicken bouillon and water mixture over corn and sauteed vegetables and mix well.
  • Place mixture in well oiled 8"x 8" baking pan and cover with foil.
  • Place in a preheated oven at 350 degrees for 20- 25 minutes.
  • Remove foil and place back in oven for 10- 15 minutes.

CHEESY CHICKEN AND CORN CASSEROLE



Cheesy Chicken and Corn Casserole image

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

4 medium skinless, boneless chicken breasts, cut into bite-size pieces
3 pinches salt
3 pinches ground black pepper
2 tablespoons olive oil
2 cups uncooked white rice
3 (10 ounce) packages frozen sweet corn
1 ½ (9 ounce) cans mild Cheddar cheese dip
1 (10.75 ounce) can cream of mushroom soup
1 tablespoon chopped fresh chives, or to taste
1 tablespoon bacon bits, or to taste
2 cups shredded Cheddar cheese

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

CORNFLAKE CHICKEN CASSEROLE



Cornflake Chicken Casserole image

This is a a quick casserole, especially if you have leftover chicken on hand. I found this in a church cookbook my grandmother gave to me. With a few modifications, I found this easy and delicious!

Provided by Susanne

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 1h

Yield 8

Number Of Ingredients 9

2 (10.5 ounce) cans cream of chicken soup
3 cups chopped cooked chicken, or more to taste
1 cup finely chopped celery
1 cup cornflakes cereal
1 (8 ounce) can sliced water chestnuts, drained
½ cup mayonnaise
½ cup finely chopped onion
1 cup cornflakes cereal
2 tablespoons butter, melted, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cream of chicken soup, cooked chicken, celery, 1 cup cornflakes, water chestnuts, mayonnaise, and onion together in a large bowl; spread mixture into a 9x13-inch casserole dish.
  • Mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole.
  • Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 16.7 g, Cholesterol 45.2 mg, Fat 20.8 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 5.4 g, Sodium 674.3 mg, Sugar 2.6 g

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