Best Zeldas Chicken And Corn Pudding Recipes

CHICKEN BREAD PUDDING

Steps:

• Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
• In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
• Sprinkle cheese evenly over mushroom mixture.
• In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
• Bake 1 hour until toothpick inserted near center comes out clean.
• Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
• Bake for about 10 minutes more or until the breadcrumbs are lightly browned.

BBQ CHICKEN AND APPLE BREAD PUDDING

Steps:

• Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside., Pour 1/4 cup barbecue sauce over chicken; toss to coat., Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine., Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.

ZELDA'S MARINATED CHICKEN

Steps:

• 1. Juice the orange and lemon, then finely grate the rinds. Place the citrus juice and zest in a baking dish. Whisk in the tomato puree, honey, vinegar, and oregano. Add salt and pepper as desired.
• 2. Using a sharp knife, score the chicken. Add the chicken to the marinade and turn to coat well. Cover with plastic wrap. Marinate at room temp. for at least 30 minutes. Meanwhile, preheat oven to 375 degrees.
• 3. Transfer the chicken to a baking sheet lined with foil, reserving the marinade. Bake for 15 minutes, basting with the marinade 2-3 times. Continue baking until juices run clear when the chicken is pierced with a knife, about 15 minutes longer. Keep warm. Meanwhile, heat the olive oil in a medium saucepan. Slice the tomatoes in half, toss with Italian seasoning and add to the pot. Saute until softened, about 3 minutes. Add salt and pepper to taste. Arrange the tomatoes around the chicken. Garnish with parsley to serve.

CORN PUDDING CASSEROLE (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
• Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
• Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
• Let stand for at least 5 minutes and then serve warm.

ZELDA'S CHICKEN AND CORN PUDDING

Steps:

• 1. Place Chicken in greased casserole dish. Beat eggs,milk and flour in bowl, and add salt, pepper, onion, green peppers and corn. Pour over chicken. Bake at 325 degrees for 1 hour or longer-until custard is set and knife inserted in center comes out clean.