Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
Pudding, chicken and corn? All in the same recipe? Are you kidding me?
Don’t you just love the unexpected? Well, I do as long as it isn’t too far out there.
I love a good creamy corn recipe, especially in colder weather. I guess I love it so much because my great grandmother would always make thickened corn when we had that over abundance of corn to put up in the freezer. She would always make this treat and we would eat it on toast!! Strange, I know, but boy was it so good!
When I am feeling nostalgic, or just thinking of my childhood, I start looking at recipes. Time to make some new memories associated with food.
This recipe sounded interesting, so I had to try it.
My family is not big pudding eaters, unless, of course it is Banana pudding, then all bets are off.
I usually don’t think chicken or corn when I think pudding, but the creamy, smooth taste of this dish is welllll, like a pudding. The chicken, bell pepper and corn just blend so well with each ingredient enhancing the flavor of the other.
What can I say, but this dish was fantastic!
I wish I had had this casserole at Thanksgiving or Christmas, because it would have gone so well with my other casserole standards, but I’m thinking some of my cranberry relish with this would have been heavenly.
This casserole is so delicious right out of the oven on a cold, rainy day but is just as flavorful as a leftover the next day with a nice green salad.
This recipe is so easy with the cooking and dicing the chicken as the most difficult step.
I hope you enjoy it as much as me and my family did!
Chicken and Corn Pudding Gluten Free Dairy Free
Author: lets be yummy
Serves: 6-8
Ingredients
- 2 cups diced cooked chicken
- 3 eggs, well beaten
- 3 cups milk, I use Almond milk
- 2 tablespoons Pamela's Artisan gluten free flour blend
- 1½ teaspoons salt
- ⅛ teaspoon pepper
- ¼ cup minced onion
- ¼ cup minced green pepper
- 1¼ cups canned whole-kernal corn, drained
Instructions
- Place chicken in greased casserole dish. Beat eggs, milk and flour together in bowl, and add salt, pepper, onion, green pepper and corn. Pour over chicken. Bake at 325 degrees for 1 hour or longer until custard is set and knife inserted in center comes out clean.
I’m sold. Gluten free can be ymmy.
Corn pudding just like the old days.. Yummy
I was wanting to try something different for my family. This was a definite hit with them. They really liked it. I WILL be making this again. Thanks.