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Cream Cheese Chicken Recipe


1/4 cup butter

2 tablespoons all-purpose flour

1 1/4 teaspoons dried oyster seasoning

1 minute minced onion

1 teaspoon dried chile pepper

1 1/4 teaspoons seasoning salt

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons brown sugar

1 1/2 cup fresh lemon juice

1 (14.5 ounce) can cream-style corn, drained

2 tablespoons butter, softened

2 teaspoons beef fat

1 teaspoon dried thyme

2 tablespoons brown sugar

2 clove garlic, minced


Melt butter and flour in a medium bowl, toss them into the pan. Reserve 1 teaspoon oyster seasoning, 1/2 teaspoon onion, 1/2 teaspoon garlic, and reserved orange marinade. Stir repeatedly and reduce heat to low as quickly as possible. Do not allow to cook; mix with flour mixture. Allow to cool slightly.

Dissolve 1/2 teaspoon butter in 1/2 teaspoon lemon juice. Mix in brown sugar, lemon juice and remaining 1 teaspoon lemon juice. Set aside.

Stir cream-style corn, butter and butter together. Mix well, then pour into the pan. Cover, and simmer over low heat until corn is tender; about 10 minutes. Sprinkle brown sugar over the top of the baking dish.

Bake at 375 degrees F (190 degrees C) for about 30 minutes to soften the heart. Remove from oven, and set aside. Cool slightly.

In a large mixing bowl, mix together honey, brown sugar, orange marinade, lemon juice and lemon sugar until all ingredients are well blended. Transfer mixture to a small mixing bowl, and stir mixture into meat mixture. Pour over meat.

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

Arrange the cream-style corn, green beans, onion, garlic and cream pan by placing the green beans on top. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until potato flakes in center. Let stand 10 minutes before serving.