Ingredients
- 1/2 cup butter
- 1 small yellow onion (chopped)
- 3 celery ribs (diced)
- 3 garlic cloves (finely minced)
- 1 cup corn kernels (drained is canned)
- 3 cups cooked shredded chicken
- 1 cup self-rising flour
- 1 cup whole milk (or 2%, don't use low fat milk)
- 2 cups chicken broth
- 1 can (10.75 ounce) condensed cream of chicken soup (undiluted)
- Salt & pepper (to taste)
- 1 cup shredded cheddar cheese (optional)
How to Make
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Step 1: Preheat your oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray or grease with butter.
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Step 2: In a small skillet, melt butter until it's bubbly. Add onion and celery, cook around 5 minutes or until soft. Add the minced garlic and cook for another 1 minute. Mix in corn kernels. Season the mixture with a little salt and pepper.
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Step 3: Pour the vegetable mixture in baking pan. Place the shredded cooked chicken evenly over the veggie mixture.
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Step 4: In a small bowl, combine the self-rising flour with milk mixing until smooth. Pour over the top of the chicken (DO NOT MIX).
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Step 5: In another bowl, combined the chicken broth with condensed soup until smooth. Season with a little salt and pepper. Pour the mixture over the top of the flour/milk mixture (DO NOT MIX). Now, if you like you can top with cheddar cheese, it's only optional.
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Step 6: Bake 40-45 minutes, or until it's set.
We hope you enjoy this recipe!
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