“Chilean Corn Casserole. This version uses chicken; other versions use beef, as well. Some say that it is not authentic if it doesn't include beef, but I have it on good authority that this is not always the case. However, I'm less concerned with whether it's authentic than whether it tastes good.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil over medium-high heat and stir-fry chicken, onion, raisins and chili powder until chicken is browned and onion is soft, about 5 minutes. Remove from heat.
  2. In a bowl, combine the corn, milk, egg yolks, flour, butter, sugar and salt.
  3. In a separate bowl, beat egg whites until stiff and fold into the corn mixture.
  4. Spread chicken mixture in the bottom of a greased 2-quart casserole. Cover with a layer of egg slices, then top with olive slices. Pour the corn mixture over all.
  5. Bake at 350F 40 minutes.

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