Chicken, Chilies, and Corn Casserole


If I could eat one specific cuisine three times a day, it would be Mexican. Over the years, I’ve learned to make quite a few traditional Mexican dishes. I’m not even sure where some of them came from now. I’ve made them in my own way, of course, so they have a touch of “Lucy” in them.

I first made this dish back in 1964, soon after I moved back to California from Alaska. It quickly became a family favorite at a time when my children could have been picky, but they weren’t.

Serve this with plenty of hot tortillas, a spicy salsa, and a cool sherbet to end the meal. This also goes well with small boiled or steamed red potatoes. Make it as spicy as you wish. I tend to like mine rather hot.

Chicken, Chilies, and Corn Casserole

You can either cut up a fryer, or use a bag of chicken parts. I usually made it with all breast meat. Shake it up in a bag of seasoned flour and brown in hot canola oil. Put the chicken into a large baking dish and put to one side.

In the same skillet, melt about three tablespoons of butter or margarine. Add the leftover flour, 1 ½ cups milk, and a can of fat free chicken broth. Mix it well and bring to a boil.

Add a 12-ounce can of corn kernels (or an equal amount of fresh corn cut off the cob) along with a large can of chopped and peeled green chilies. Mix this together and pour over the chicken.

Cover and bake at 350 degrees F. until chicken is well cooked. Sometimes I simply let it simmer on top of the stove. Need I say it’s an easy meal to fix?

Hasta luego!