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Mother's Colonial Corn Pie Recipe

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This recipe for Mother's Colonial Corn Pie is from Murphy Women in the Kitchen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs. chicken breasts - cooked and diced
1 #2 can whole kernel corn, undrained
1 Tbsp chopped parsley
1/3 cup evaporated milk
2 egg yolks
1-12oz. pkg. corn muffin mix.
1 Tbsp chopped pimento
1 Tbsp grated onion
1/2 cup salsa piquante

2 cans cream of mushroom soup
2 cans cream of chicken soup.
Directions:
Directions:
Spray 8x12 pan with nonstick spray. Heat oven to 350 degrees. Mix together all the ingredients, except the chicken, in a bowl. Fold in stiffly beaten egg whites.
Place diced chicken breasts in bottom of the pan. Mix 1 can of cream of mushroom soup, 1 can cream of chicken soup, undiluted. pour over chicken.
Pour batter on top of soup. Bake 45 minutes or until brown. Cut in squares to serve.

Mix other Cream of Mushroom and Cream of Soup together. Thin as desired with milk or chicken broth. Heat and serve as gravy.
Number Of Servings:
Number Of Servings:
Serves 8-12

 

 

 

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