Hello, I did it! I’m updating- kinda, I didn’t do the photo thing, not yet. Oh and just so you know, lets get this clear from the get go, I’m a left-handed person, which makes me a right brain-er, which makes this whole writing/spelling/language arts thing not my thing. Yes I cannot spell and I just don’t have the attention span to write well.
Anyways I’m very sad that this corn-chicken cassarole is my first entry, it is not much my style, but gotta start somewhere.
So here goes:
3 cups cooked shredded chicken
4 Strips bacon
1 cup fine chopped onion
1 cup small chopped celery
1 fine chopped red bell pepper
2 minced jalapenos
1 Tbl, minced garlic
2 cups corn kernels
11/2 cup Mexican blend cheese, (plus 1/2 cup for topping if desired)
1 14 oz. container ricotta cheese
1 hand full of bread crumbs, 2 pinches chili powder
Method to the madness:
In a large skillet over med heat cook the bacon until it starts to brown. Then add the onion. Let that cook about 3 minutes then add the bell pepper, celery, onion, jalapeno. This will take a bit longer to cook, almost 10 minutes. Keep stirring now and again. Add the corn and cook until the corn is soft, maybe 4 minutes…
Remove the skillet from the heat, you may want to let it cool slightly at this point. Transfer the vegetable mix to a large bowl. Add the chicken, ricotta and shredded cheese. Mix until well combined.
Grease the desired casserole dish and pack in the chicken-cheese-vegy mixture. Top the casserole with the bread crumbs and sprinkle with the chili powder (add more cheese here if you would like). Put in a 400 degree oven for 25 minutes, so the top is brown and the inside is warm.