Corney

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:

Chicken-Corn Casserole


    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.

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