These two recipes are once more from the Church Cookbook, of the church that Shelly Mae attends. Actually, it looks to me as if most of these men and women are pretty good up over a cook stove! I asked Deb yesterday to see if she could find out from Shelly Mae when they might be havin’ dinner on the grounds? It just might be worth a little drive!
Southwest Chicken Casserole:
- 1 cup rice
- 1 can cream of chicken soup
- 2 cup chicken broth
- 1 cup sour cream
- 1 lb. cooked chicken, chopped
- 16 oz. shredded cheddar cheese
- 1 medium onion, chopped
- 1 10oz. Ro-tel tomato green chilies
- Salt and pepper to taste
- 1 teaspoon chili powder
Combine rice, onion, and chicken broth in sauce pan and cook. Mix rice mixture and remaining ingredients, except Ro-tel and cheese.
Place in 9×13” pan, sprinkle with cheese and top with Ro-tel.
Bake on 350 for 45 minutes.
Beth Vance
Corn Pudding:
- 1 can cream corn
- 1 egg
- 1 can regular corn, drained
- 1 box Jiffy corn muffin mix
- ½ cup sour cream
Preheat oven to 400.
Mix all ingredients and turn into a deep dish pie platter or a 1-1/2 quart dish.
Bake on 400 for 45-60 minutes, or until a knife comes out clean.
**Alternative…even better
Use 1 full cup of sour cream, and don’t drain the corn.
Karen Goza….I think