Bernice Tharps with her chicken pot pie.
Here's a side dish that will go great with whatever you're making on Christmas, whether it's prime rib, ham or turkey.
We printed this recipe before Thanksgiving and readers have told me how much they liked it.
It's a corn casserole from a great cook named Bernice Tharps.
If you like her casserole, you might like another of Bernice's recipes... a chicken pot pie with a biscuit topping.
Here are both recipes.
BAKED CORN CASSEROLE
Makes 8 to 10 servings
1/4 cup butter, softened
2 small (3-ounce) packages cream cheese, softened
1 regular-size can whole kernel corn, drained
1 regular-size can cream-style corn
1 small can chopped green chiles
1/2 cup chopped onion
1 (2.8-ounce) can french-fried onions, divided
1. In large bowl, beat together butter and cream cheese. Stir in both cans of corn, chiles and chopped onion; mix well. Pour into a greased 8-inch square baking dish.
2. Bake at 350 degrees, uncovered, for 15 minutes. remove from oven, stir in half of french-fried onions. Sprinkle remaining french-fried onions on top. Bake 15 to 20 minutes longer. remove from oven. let stand 5 to 10 minutes, and serve.
EASY CHICKEN POT PIE
2 (12.5-ounce) cans of chicken breast or the equivalent of cooked chicken
2 cups of frozen mixed vegetables
2 medium potatoes (washed, peeled and diced)
2 carrots (washed, peeled and sliced thin)
1/2 cup chopped onion
1/4 cup chopped celery
1 can of cream of chicken soup
3/4 to 1 cup chicken broth
1 teaspoon salt
1 teaspoon seasoning salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 Pillsbury frozen oven-baked buttermilk biscuits
1. Preheat oven to 400 degrees. In a large bowl, combine all ingredients (exept for biscuits) in the order listed. Pour mixture into a 2-quart casserole dish. Place biscuits on top.
2. Bake at 400 degrees for 20 minutes. Place foil over biscuits to prevent further browning. Continue baking for 40-50 minutes. Let stand 5 to 7 minutes and serve.
