Friday, January 19, 2018

Corn and Chicken Casserole with Raisins and Gravy (1935)

  • 2 cups fresh corn kernels (2 to 3 large ears)
  • 2 cups diced, cooked chicken
  • 1 to 2 hard cooked eggs, sliced
  • 1 small onion, chopped
  • 1/2 cup seedless raisins
  • 1/2 cup sliced ripe or green olives
  • 1/2 cup chicken broth
  • 1 tspn salt
  • 1 tspn cumin
  • 1/2 tspn oregano
Cut corn from uncooked ears and measure. Mix with salt, cumin, and oregano. Spread half the corn mixture in a well-greased 1-1/2 quart casserole dish. 

Add together all the chicken, hard cooked eggs, onion, raisins, and olives, and spread over corn mixture. Cover with remaining corn mixture.

Pour chicken broth over casserole. Bake in hot oven (400 degrees) for 25 to 30 minutes or until lightly browned. Serve with chicken gravy made from rest of the broth. Serves 6.

"Here's an excellent way to use a hen that is a little past its prime."
(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley. This recipe clipping was by F.T.C. of Florence, Arizona.) 

More "Lost" Recipes from my Grandmother's Collection
Mahogany Cake with Sour Cream (1936)
Sweet Potato Cinnamon Loaf Cake with Vanilla (1935)

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