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Chicken Crumbles Recipe


1 cup butter

1 cup corn syrup

2 eggs

1 teaspoon salt

1 cup chopped onion

1 pound skinless, boneless chicken breast halves

1 tablespoon butter

1 1/2 cups shredded Cheddar cheese

1 (8 ounce) can cream-style corn

2 tablespoons all-purpose flour

1/8 teaspoon baking powder


Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, heat butter over medium heat. Bring cream and sugar to a boil. Stir into butter mixture. Remove from heat and stir in eggs and salt. Bring mixture to a boil; add chicken. Continue stirring without stirring.

Add salt and pepper to cream/corn mixture, then stir in cheese and cornstarch. Set aside.

Slice each breast into 1 inch cubes; arrange cubes across bottom of a 9 inch square baking dish. Top with butter mixture. Slide cauliflower into creased pan; brush with butter mixture. Cover cauliflower with foil. Bake in preheated oven for about 10 minutes, stirring every 5 minutes. Top with cheese sauce and celery bread crumbs. Cool 10 minutes. Cover and refrigerate 10 minutes. Brush with remaining butter mixture. Place chicken on foil and broil 8 minutes, turning once. Broil chicken on all sides, turning once, until chicken is no longer pink and juices run clear. Transfer to large microwave-safe dish, turning once, and broil for 10 minutes. Serve in lettuce salad, with cream cheese mixture and cornstarch, or on plates and in bowls.