Chicken Corn Casserole

Chicken Corn Casserole

December 23rd, 2013

A nice chicken with corn casserole that does not require baking. Ingredients are simple and easy to find and economical. Great for any occasions specially this coming holiday seasons. The recipe requires fresh corn on a cob because the taste is really different from canned corn kernels. But it can be substituted with canned or frozen corn kernels if fresh corn is not available.

Ingredients:

• 1 kilo chicken breast, cut into chunks
• 1-1/2 Tbsp. kalamansi or lemon juice
• 1-1/2 tsp. salt
• 1 tsp. paprika
• 1 small onion, chopped
• 1 tsp. black pepper, ground
• 2 Tbsp. butter
• 2 pcs hotdog, finely chopped
• 1/4 cup water or chicken broth
• 1-1/2 cup fresh corn, scraped whole from the cob
• For the sauce:
• 1 pc egg yolk
• 1 Tbsp. kalamansi or lemon juice
• 2 Tbsp. butter
• 1/2 tsp. curry powder
• How to cook Chicken Corn Casserole:

Marinate chicken chunks in kalamansi juice, salt, paprika, onion and pepper for about half an hour.

In a saucepan, heat butter and add hotdogs, chicken with marinade, broth and whole corn kernels.

Cover and simmer until chicken and corn are tender. Set aside.

To prepare the sauce, combine egg yolk and kalamansi juice.

In a saucepan, melt the butter and slowly stir in the egg yolk until slightly thick.

Add the curry powder. Pour this sauce over the chicken mixture and simmer for about 5 minutes.

Serve hot.

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