Chicken-Corn Casserole
| Yield: | 24 Servings |
| Categories: |
| 1/2 | c | Butter, margarine; or chicken fat |
| 1 | c | Unsifted flour |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | ts | Instant minced onion |
| 1 1/2 | qt | Hot chicken broth |
| 2 1/4 | lb | Cooked chicken; diced (7 cups) |
| 48 | oz | Whole kernal corn, drained; 3 (16-oz) cans |
| 6 | oz | Processed cheddar cheese; shredded (1 1/2 c) |
| 3/4 | c | Pimientos; chopped |
| DIVIDER | - | -------------------------TOPPING FOR INDIVIDUAL--------------------------- CASSEROLE |
| 1/4 | c | Fine dry breadcrumbs |
| 1 | tb | Butter or margarine |
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