My mother-in-law had a recipe for Corn Casserole that we all liked. It was good but I wanted to use it as a main course. I made a couple of adjustment and now call it Chicken Chili Corn Casserole. Making a couple of adjustments to the recipe created a new dish.
Chicken Chili Corn Casserole – Base Recipe
Following is the Chicken Chili Corn Casserole base recipe. I would encourage you to adjust it, to your please your pallet. The way to cook the chicken is not specified. I recommend you using your favorite seasonings on the chicken. However, the seasoning on the chicken should be one that will compliment the green chili in the recipe. Marinating the seasoned chicken will add more flavor to the chicken. I choose to bake the chicken breasts.
Chicken Chili Corn Casserole
Equipment
- 1 9 X 13 Inch casserole dish – oven safe
Ingredients
- 2 Cans Corn: Whole Kernel (include the water)
- 1/4 Cup Oil: Vegetable or Olive Oil
- 3/4 Cup Milk
- 1/2 Lb. Cheese: Cheddar and/or Pepper Jack – grated
- 2 Cans (Sml) Chili: Green, chopped (See Note 1)
- 1 Tablespoon Butter: Unsalted
- 1 Cup Cornmeal: White or Yellow – your preference
- 1 Lrg Onion: Chopped
If making a main course casserole.
- 4 Chicken: Breasts, Cooked and Cubed (See Note 2)
Instructions
- Preheat Oven to 325 Deg F.
- Saute onion and chili in butter until tender.
- Set aside a portion of the cheese to put on top.
- Mix all ingredients together and place in a 9 X 13 casserole dish.
- Sprinkle remaining cheese on top of the mixture.
- Bake at 325 Deg F, for one hour or until a knife comes out clean.
Notes
Chicken Casserole My Way
I changed the recipe to bring out the flavors I prefer. The type of cheese used is up to you. I also like to use a combination of Colby-Jack and Pepper Jack cheeses. If I wanted to spice it up there is a cheese we like called three peppers. A lot of the flavor comes from the seasoning of the chicken. I apply a significant quantity of seasoning to the chicken breasts before I cook them. However, if you want to add more flavor you could include additional spices to the mixture. To make it a little spicier you could add some chili powder, or seasoning blend you like.
Making Adjustments
When you make adjustments be sure to record the changes you make. Another suggestion is to make only one maybe two changes at a time. If you make too many changes, it will make it difficult to tell what made the difference. After making adjustment you like change your version of the recipe accordingly. If you make an adjustment that doesn’t work so well, make a note so you can avoid repeating it.
Chicken Chili Corn Casserole You Way
Now I would like you to consider the recipe for moment. What might you adjust in the ingredients? Would you add, remove, increase, or reduce an ingredient or more? You have control over the final product. I would encourage you to experiment with adjustments to achieve the flavor you want. The goal as always is to be able to say, “I Flavored It My Way!”
On the Chicken Corn Casserole I like to use whole green chilies and cut them myself that way they don’t disappear when you stir and cook them.
Your are going to force me to buy a spice grinder aren’t you.
Either that or use a mortar and pestle. The advantage with the spice grinder is ease and speed.