SWISS CHICKEN & CORN CASSEROLE

SWISS CHICKEN and CORN CASSEROLE
4 large eggs
1 can (12 ounces) evaporated milk
FRESH ground sea salt and black pepper
2 cups frozen corn, thawed and drained well
2 cups rotisserie chicken pieces
3 cups shredded Swiss cheese, divided
1/4 cup chopped red onion
3 cups soft bread crumbs
1/4 cup butter, melted

  • Preheat oven to 350°.
  • In a large bowl, whisk together the eggs, evaporated milk, salt and pepper.
  • Stir in corn, chicken pieces, 1-1/2 cups cheese and onion.
  • Transfer to a greased 11×7 baking dish.
  • Toss bread crumbs with melted butter; distribute over casserole.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, until golden brown and heated through, 35-45 minutes.
  • Garnish with a bit of green onion for color.
  • Let stand 10 minutes before serving.

NOTES:

  • You can use any leftover bread to make the bread crumbs. Using an egg bread gives you a nice golden hue, whereas whole grain bread gives you a heartier texture or sourdough for adds a hint of a tang.
  • I use rotisserie chicken pieces shredded from a Costco chicken. If I don’t have one in the fridge I sear up a couple of large chicken breasts and shred them.
  • You can change the cheese up a bit to play with the flavor. Sometimes I use a “Vampire Slayer” better known as a garlic cheddar. I mix it half and half with baby Swiss.

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