1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon onion powder
2 tablespoons beef bouillon granules
1 (16 ounce) can chicken broth
1 1/2 cups cooked, cubed chicken in oil
1 (10.5 ounce) can whole kernel corn, drained
1/2 pound bacon, sliced
1 1/2 cups chopped onion
1 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine flour, salt, oregano, basil, dried basil, oregano, thyme, sage, oregano, pepper and onion powder. Mix well.
In a large bowl, combine broth, chicken, bacon, onion, chicken, corn, bacon, onion, chicken, corn, bacon, onion, chicken, broth mixture, chicken, corn and bacon. Mix well and transfer mixture to a 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until chicken is cooked through and no longer pink in center.
Remove foil from baking dish and sprinkle with cheese. Bake for an additional 15 to 20 minutes.
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