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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken, Corn Scallop Recipe

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This recipe for Chicken, Corn Scallop is from Barney's Cooking Classics, 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:  
Sauce:
1 block butter
3/4 c chicken stock
1/2 tsp. salt
1/2 c diced onions
2 T cornstarch
Layers:
3 cooked and shredded chicken breast
1 can kernel corn
1 c grated cheddar cheese
1/2 c bread crumbs
Directions:
Directions:
Cook sauce ingredients until boiling and thick like gravy. If it becomes to thick add more chicken stock. Layer in a 9 X 9' pan chicken, corn, cheese, bread crumbs then sauce. On the last layer switch sauce and bread crumbs. Bake 1/2 hour at 350º.
Number Of Servings:
Number Of Servings:
4

 

 

 

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