Monday, December 7, 2009

Chicken & Corn Succotash


2 T. butter
2 1/2 cups shredded Rotisserie chicken (or just shredded cooked chicken)
1 10-oz box frozen corn, thawed
1 cup frozen lima beans, thawed
1 bunch scallions, white and green parts separated & finely chopped
1 tomato, diced
1 cup heavy cream
Salt & Pepper

Heat a large skillet to medium heat. Add the butter and then the scallion whites. Add some salt and pepper to season and saute 3-4 minutes. Then add the corn, lima beans, and cream. Bring all to a boil and cook 4-5 minutes until sauce begins to thicken. Add chicken, tomato and scallion greens and stir gently. Serve with your favorite slaw/salad and sweet yellow cornbread! (I used a simple Jiffy cornbread mixture, which makes 6 corn muffins.)

This recipe is sooooo delicious. It came from the menu-planning section of an old Rachael Ray magazine and I'm so glad I found it. It compliments the sweet yellow cornbread SO well that I ended up crumbling my cornbread right into the succotash. And next time, I think I might try this: Mixing up my Jiffy cornbread mix and pouring the batter on top of the succotash in a casserole-type dish, then baking until the cornbread is done, so that the cornbread becomes the top layer of a yummy casserole.

(You culinary people, would this work or would it make it gross? I think I've had a Mexican casserole that is made with cornbread like this... but not completely sure. I wouldn't want to ruin a good recipe, but man, that cornbread is GOOD with this stuff!!)

*Recipe courtesy of Rachael Ray magazine

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