*  Exported from  MasterCook II  *
                       Chicken-Corn Casserole (USDA)
 Recipe By     : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Freezes Well                     USDA
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           butter, margarine -- or chicken fat
    1      cup           unsifted flour
    1 1/2  teaspoons     salt
      1/2  teaspoon      pepper
    2      teaspoons     instant minced onion
    1 1/2  quarts        hot chicken broth
    2 1/4  pounds        cooked chicken -- diced (7 cups)
   48      ounces        whole kernal corn, drained -- 3 (16-oz) cans
    6      ounces        processed cheddar cheese -- shredded (1 1/2 c)
      3/4  cup           pimientos -- chopped
                         -----TOPPING FOR INDIVIDUAL CASSEROLE ----
      1/4  cup           fine dry breadcrumbs
    1      tablespoon    butter or margarine
 Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.  Allow
  enough extra wrap to fold over top.  Use one pan for each six servings or
  one-fourth of the recipe.  Do not line pans for food to be served without
 Melt fat.  Stir in flour, salt, pepper, and onion.  Add broth slowly.  Cook
  until thickened, stirring constantly.  Mix hot mixture with chicken, corn,
  cheese, and pimentos.  Pour one-forth of mixture into each baking pan.
  Spread well to avoid air pockets.
 TO SERVE WITHOUT FREEZING:  Preheat oven to 350° F. (moderate).  For each
  pan to be baked right away, mix 1/4 cup fine dry bread crumbs with 1
  tablespoon melted butter or margarine.  Sprinkle over chicken mixture in
  baking pan.  Bake 45 minutes or until crumbs are lightly browned.
 TO FREEZE:  Cool for 30 minutes at room temperature.  Complete wrapping by
  pulling paper up over top of food.  Put edges of wrap together and fold
  several times so paper lies directly on top of food.  Fold ends of freezer
  wrap over the top and seal with freezer tape.  Label with name of food,
  date of freezing, and last date the food should be used for best eating
  quality (about 6 months).  Freeze immediately for 10 to 12 hours before
  removing packages from the pans.
 TO HEAT FROZEN FOOD:  Preheat oven to 350° F. (moderate).  Remove freezer
  wrap.  Place food in baking pan.  For each pan to be baked, mix 1/4 cup
  fine dry bread crumbs with 1 tablespoon melted butter or margarine.
  Sprinkle over chicken mixture in baking pan.  Bake 1 1/4 hours or until
  crumbs are lightly browned, and center is hot.
                    - - - - - - - - - - - - - - - - - -
 NOTES : This recipe is for 24 servings (about 2/3 cup each).  Directions are
  given for dividing the prepared food into four parts of six servings each.
  One part may be completely cooked and served at the time of preparation.
  The remaining parts may be frozen.  The breadcrumb topping is added at the
  time of serving.  You will want to have the ingredients on hand when you
  are ready to use the frozen casserole.
 “Freezing Combination Main Dishes”  by Meredith Robinson and Lois Fulton
  (Consumer and Food Economics Institute, Agriculture Research Service) USDA
  Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712).
  MasterCook electronic format by Rosie Winters.
 Nutr. Assoc. : 2394 0 0 0 4289 327 0 2885 4631 0 0 3166 0