Try this Chicken in Corn Cream recipe, or contribute your own.
Suggest a better descriptionCook chicken in broth with carrot, onion, garlic, peppercorn. Add parsley in the last minute. Remove chicken and strain broth. Take chicken out of bones and cut into bite size pieces. Melt butter until it foams. Stir in flour to make a blond roux. Stir in 1 cup broth along with milk, stirring vigorously until slightly thickened. Add drained corn, butter, nutmeg, salt, pepper , cheese and cream. Bring to a boil, stirring. Turn off heat. Arrange chicken in layers alternating with corn cream in a buttered baking dish. Sprinkle more cheese on top. Bake in 350 F oven until bubbling. Broil until golden brown. Serving Ideas : Serve with white rice NOTES : May be made up to 24 hours in advance and kept in the refrigerator before baking. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #671 by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 161 | ||
Calories from Fat: 82 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 26.4mg | 8 % | |
Sodium 998.5mg | 34 % | |
Potassium 211.9mg | 6 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 17.1g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 161
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