1 cup chicken broth
1/2 cup fresh, ground cinnamon
2 tablespoons cornstarch
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons lemon juice
1/3 cup capers
2 (5 ounce) cans peeled, cored and chopped pecans
1 (14 ounce) can can whole kernel corn
1 (8 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 cup butter
1 (8 ounce) package cream cheese
1 cup milk
1/2 teaspoon salt
1 (8 ounce) container frozen whipped topping, thawed
In a medium bowl, combine broth, cinnamon, cornstarch, brown sugar, salt and ground black pepper. In another bowl, stir together broth, cinnamon, cornstarch, brown sugar, and salt. In a third bowl, stir together pecans, whole kernel corn and cream cheese. In a fourth bowl, stir together milk, salt and butter. Pour into chicken and spread around.
Bake in preheated oven for 20 minutes. Reduce temperature to 400 degrees F (200 degrees C) and bake an additional 30 minutes or until chicken is cooked through and juices run clear.
To serve: In medium bowl, combine cream cheese, salt, 1/2 cup of milk, 1/2 teaspoon of salt and 1/2 cup of butter. Fold in the corn and whipped topping. Serve immediately.