1 chicken, cut into strips
1 cup mayonnaise
1 cup sour cream
1 cup chopped onion
1 cup chicken broth
1/2 cup water
2 teaspoons Italian-style seasoning
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon dried oregano
1 medium onion, trimmed and cut into 1/4 inch slices
2 stalks celery, chopped
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon white pepper chili powder
1/2 teaspoon crushed red chili pepper
2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium skillet.
Slice chicken pieces, leaving shell intact. Transfer to skillet and cook over medium high heat, stirring occasionally, until chicken is golden brown. Remove from skillet and place to a plate.
In a medium bowl, whisk together the mayonnaise, sour cream, onion, broth, water and Italian-style seasoning. Mix in 1 teaspoon paprika, garlic powder, salt, oregano and onion slices.
Transfer pieces to the skillet and bring lower heat to medium.
Spread corn/beans mixture evenly over chicken and sprinkle with Cheddar cheese. Transfer 3 or 4 pieces per batch to serving dishes.
Bake at 400 degrees F (200 degrees C) for 20 minutes. Brush chicken with egg and sprinkle with Cheddar cheese mixture. Refrigerate 8 hours before serving.
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