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Chicken and Corn Pudding
Posted By elizabeth On January 17, 2010 @ 1:57 am In Weekly Recipes | No Comments
Another great use for leftover chicken from Shabbos.
2 cups diced cooked chicken
3 eggs, beaten
2 cups non-dairy creamer
2 tablespoons flour
¼ teaspoon pepper
½ red pepper, diced
2 cups canned cream-style corn
Preheat oven to 350 degrees. Combine all ingredients in a 9 x 13-inch pan. Bake for 1 hour. Serve over rice.
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