Chicken Corn Casserole

2 tablespoons butter

1/4 cup flour

1/2 teaspoon salt

Dash pepper

1½ cups chicken broth

2 cups diced, cooked chicken

1½ cups corn

½ cup shredded cheddar cheese

3 tablespoons chopped pimento

1 small can fried onion rings, crushed


Melt butter and stir in flour, seasonings and chicken broth, cooking and stirring occasionally until thickened. Add chicken, corn, cheese, pimento and 2/3 of onions and mix well. Pour into an 8×12-inch baking dish and sprinkle remaining onions over ingredients. Bake at 325° for 35 minutes.


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