Thursday, April 22, 2010

Marinated Grilled Chicken and Corn Casserole

Marinated Grilled Chicken
4 lbs. chicken pieces
1/2 C. red wine vinegar
1 C. soy sauce
1/2 C oil
2 tsp. oregano
1 tsp. basil
1 tsp. garlic salt
1/2 tsp. pepper

Mix marinade and place with chicken in a resealable zipper bag and marinate overnight. Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. If you do not have a grill, you can bake or broil the chicken in the oven

Corn Casserole
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
15 ozs corn, if frozen thaw and drain
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. sugar
2 eggs, beaten

Heat oven to 350 degrees. Melt butter in a sauce pan, add flour, and stir until thick. Add milk slowly, stirring constantly. Turn off heat and add the rest of the ingredients. Pour into a greased 9x9 casserole dish. Bake at 350 degrees for 25 minutes or until firm and slightly brown.

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