Amish Chicken and Corn Casserole

 

Ingredients
  

  • ¼ cup salted butter
  • ⅓ cup flour
  • ½ teaspoon celery salt
  • ¾ teaspoon salt
  • 2 cups milk (I use 2%), at room temperature
  • 2 cups chopped, cooked chicken
  • 2 cup corn kernels (fresh, frozen or canned)
  • ¼ cup Ritz cracker crumbs mixed with 1 tablespoon melted butter
  • Preheat oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
  • In a large skillet, melt butter over medium heat. Sprinkle with flour and cook, stirring constantly, for 1 minute. Add celery salt and salt, stir to combine. Slowly add milk, whisking constantly, until combined. Bring the sauce to a simmer and cook, whisking constantly, for 1 minute. Remove from heat.
  • Add chicken and corn to the sauce; stir to combine. Transfer mixture to the prepared baking dish. Sprinkle buttered cracker crumbs over top.
  • Bake, uncovered, for 25-30 minutes (or until heated through and browned on top).

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