“A recipe is a story that ends with a good meal.” – Pat Conroy
Casseroles have been a classic staple of middle American cuisine since their heyday in the 1950’s. Casseroles are fast and easy to make and recent casserole recipes call for vegetables and whole grains meaning they can be healthy as well as tasty!
One of the ways I’ve been passing time during the ‘great coronavirus shut-in of 2020’ is acquiring and reading old pre-1990, spiral-bound, community-style cookbooks looking for interesting, not-so-common recipes. This is a casserole recipe I found in a 1965 cookbook printed by a historical society in northern Mississippi.
As I do with most of my recipes, I changed the original recipe a bit. When I prepared it the first time, I realized that it was almost a combination of my Corn Souffle and my Poppy Seed Chicken recipes. Another thought that occurred to me was by adding some cubed or shredded carrots and sweet peas this would be a great filling for a Chicken Pot Pie!
Preheat the oven to 350-degrees. Assemble the ingredients.
In a 2 or 3 qt saucepan over medium heat, make the sauce by mixing flour with 1/4 cup melted butter. While stirring, add broth slowly and cook until thick; add salt, pepper & adobo.
To the sauce, add the minced onion, the cubed, cooked chicken, the cheese and the corn.
After the sauce is well mixed, pour it into a greased 8" x 8" baking dish.
Top with buttered, crushed Ritz crackers.
On a middle rack, bake for 40-45 minutes until bubbly around the edges and browning on the top.
Serve warm .... enjoy!
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