Corny Chicken Recipes

CORNY CHICKEN WRAPS

Corny Chicken Wraps image

"I'm a clinical dietitian, so I like to prepare foods that are both healthy and low-fat," says Susan Alverson from Chester, South Dakota. "This zippy Tex-Mex wrap is a quick alternative to a taco or sandwich for our on-the-go family." To increase the spicy flavor, Susan suggests using a medium or hot salsa.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
1/2 cup chopped green pepper
1/4 cup chopped green onions
2 teaspoons canola oil
1-1/2 cups frozen whole kernel corn, thawed
1-1/2 cups salsa
1/4 cup sliced ripe olives
1/2 teaspoon chili powder
6 flour tortillas (8 inches), warmed
1 cup shredded reduced-fat cheddar cheese

Steps:

In a nonstick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or until chicken juices run clear; drain. Stir in the corn, salsa, olives and chili powder. Cook and stir over medium heat for 3-4 minutes or until heated through. , Spoon about 1/2 cup chicken mixture over one side of each tortilla. Sprinkle with cheese; roll up and secure with toothpicks.

Nutrition Facts : Calories 363 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 740mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

CORNY CHICKEN BAKE

Corny Chicken Bake image

Glazed chicken breasts are baked with corn bread stuffing mix that's jazzed up with creamed corn, onion and celery. "My mother gave me this quick and delicious recipe after she received it from a friend," says Barbara Ramstack of Fond du Lac, Wisconsin. TIP: "The glaze recipe can be doubled for those who like a tangy taste," Barbara notes.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 cups crushed corn bread stuffing
1 can (14-3/4 ounces) cream-style corn
1/3 cup finely chopped onion
1 celery rib, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tablespoons spicy brown mustard

Steps:

In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11x7-in. baking dish. Top with chicken. , In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 535 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 1073mg sodium, Carbohydrate 67g carbohydrate (19g sugars, Fiber 4g fiber), Protein 29g protein.

EASY CHICKEN AND CORN CHOWDER

Easy Chicken and Corn Chowder image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

Steps:

Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g

CORNY CHICKEN

Corny Chicken image

A delicious, one-pot meal that slow cooks all day, allowing you to come home to a great meal! Don't let the short ingredient list fool you - this dish is full of flavor.

Provided by NikasMommy

Categories One Dish Meal

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb chicken breast, frozen
1 (14 3/4 ounce) can creamed corn, undrained
1 (15 ounce) can pinto beans, undrained
1 (10 ounce) can rotel, undrained
1 tablespoon cumin
1 (5 ounce) package mahatma saffron rice mix
shredded cheese
sour cream
green onion

Steps:

Put chicken, corn, beans, rotel and cumin in crock pot. (If you want a less spicy dinner, reduce or omit the cumin).
Stir well and cook on low for 6-8 hours.
Remove chicken, cut into bite sized pieces and return to pot.
Add rice, cover, and cook on high for 30 minutes or until rice is tender.
Serve garnished with cheese, sour cream, and green onions.

Nutrition Facts : Calories 443.5, Fat 12.1, SaturatedFat 3.2, Cholesterol 72.6, Sodium 682.1, Carbohydrate 51.4, Fiber 11, Sugar 4, Protein 35.9

CORNY CHICKEN WRAPS

Corny Chicken Wraps image

Make and share this Corny Chicken Wraps recipe from Food.com.

Provided by Laura D.

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken breast, boneless skinless, cut in to strips
1/2 cup chopped green bell pepper
1/4 cup chopped green onion
2 teaspoons canola oil or 2 teaspoons vegetable oil
1 1/2 cups frozen whole kernel corn, thawed
1 1/2 cups salsa
1/4 cup sliced black olives
1/2 teaspoon chili powder
6 tortillas
1 cup shredded cheddar cheese

Steps:

In a non-stick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or until chicken juices run clear.
Stir in the corn, salsa, olives and chili powder.
Cook over medium heat for 3-4 additional minutes.
Spoon chicken mixture in to tortillas, sprinkle with cheese and roll up.

Nutrition Facts : Calories 538.7, Fat 21.6, SaturatedFat 7.6, Cholesterol 68.2, Sodium 1046.7, Carbohydrate 58.8, Fiber 5.8, Sugar 3.8, Protein 30

CORN AND CHICKEN DINNER

Corn and Chicken Dinner image

My interests are reading, gardening...and growing most of the ingredients I use in this dinner! There's something for every taste in this recipe. It would be great as a meal-in-one dish for a picnic or a reunion. My husband is a farmer, growing mostly grain. We have a daughter and a son, 14 and 13. All three of them became "fans" of this meal from the start!

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

3 pounds chicken legs and thighs (about 8 pieces)
1/2 cup butter, divided
3 garlic cloves, minced, divided
3 ears fresh corn, husked, cleaned and cut into thirds
1/4 cup water
2 teaspoons dried tarragon, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini, sliced into 1/2-inch pieces
2 tomatoes, seeded and cut into chunks

Steps:

In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer inserted in chicken reads 170°-175°. , Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside., Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through.

Nutrition Facts : Calories 297 calories, Fat 19g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 331mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

EASY CHICKEN CORN CHOWDER

Easy Chicken Corn Chowder image

When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 4 servings (1-1/2 quart).

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Steps:

In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.

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