Corn and Chicken Scallop is an old, old recipe that I have had in my collection of cookery books since I was in my last year of  High School. Yes, I have been a foodie for quite a long time now and yes, I am getting old!

The recipe comes from a volume of the Better Homes & Gardens Cooking encycopedia entitled Favourite Ways with Chicken (Turkey, Duck and Game Birds).  This edition was published in 1973.


I was engaged to be married that year with a wedding date set for August of 1974 and so in preparation for married life I began collecting these cookery books.  BHG has aways had a great reputation for most things, and their recipes have always been more than reliable.

Although this book is more than 40 year old, it is still filled with valuable and trustworthy recipes.  Many of the recipes in the volumes of that old encyclopedia were destined to become firm family favourites through the years, and this was one of them!

We have always loved cream corn in our family.  I could actually eat it with a spoon from out of the tin. It used to be quite easy to find here in the UK.

In recent years howver,  I have noticed that it has become much more difficult to come across, and I have to say that  if you do find it, it is a lot more costly as well.  I bought mine a few months back from amazon, and it cost a bomb.


That source seems to have dried up now as well, so who knows where I will be able to get it from again. I know you can make creamed corn from scratch, but you need to have good corn to do that, and alas . . .  good corn does not exist here in the UK.

Most of what they sell as corn would qualify as cow corn back home.  Oh what I wouldn't do for a couple of ears of Peaches and Cream Corn, freshly picked and slathered with butter and salt. It has been over 20 years for me.  Sigh  . . .


Scallop, what is a scallop.  Where I come from a Scallop is a type of gratin baked dish, usually composed of a cream sauce and something else.  Scalloped Potatoes would be an example.  Very old fashioned and very delicious.

This is no different.  The cream sauce in this case is the creamed corn. You also need a quantity of saltine crackers. They don't exist here in the UK either, but I have been able to find a quite suitable substitute for them.  Italian Crackers.



This scallop is very similar to corn pudding which is a very popular Thankgiving dish in North America. It is made from the creamed corn of course, as well as some egg, milk, flour, green onions and seasoning, and then crumbled crackers.

The original recipe called for sprinkling all of the crackers on top. I have never done that. I have always mixed them in with the  cream corn and milk mixture. I prefer it that way, and so does my family.




I used boneless, skinless chicken thighs in their place, although you could certainly use bone in and skin on if you wanted to.  I do try to make things a bit healthier if I can, so boneless and skinless is what we go with.

I have never used chicken breasts for this recipe. I don't think they would lend themselves very well to the long cook time. I fear they would dry out too much.  Just my opinion.



I also think that the thighs have a lot more flavour going for them.  I love the dark meat of any bird, but I usually eat the white because, I am always trying to watch my cholesterol and fat intake. 

Why do the things that are so bad for you taste so good?  Its just not really fair is it!  I do use chicken thighs for this and they are excellent!  I would love to use the skin on ones.  Oh boy . . . crispy chicken skin . . .  but I am afraid chicken skin is a rare treat for me.



You really only need to make a salad to go on the side of this.  My husband likes his potatoes however and a main meal would not be a main meal for him without some potatoes.

I buy these little frozen potato gratins when I get my grocery orders.  Each one is small enough just for one really, but large enough that I can have a tablespoon-full if I want and he can enjoy the rest on his own and there are no leftovers!




We live in a bit of a throwaway society these days. People are all for modernising things and changing things. Not all change is good.  Like this recipe for instance. Sometimes it is the old and simple things which bring us the most pleasure of all.  There was a reason that people were much thinner in days gone by I think.  It was the simple things that kept them that way.

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These particular biscuits are very particular to the Maritime Provinces of Canada.  Those beautiful provinces anchored on the East Coast of my beautiful homeland, consisting of four provinces.



Newfoundland, an Island where my parents got married, also loving know as "The Rock."  Nova Scotia, where I say I am from.  A peninsula anchored by the Isthmus of Chebucto to mainland Canada. 

That means that this Chicken and Stuffing Casserole also figures high on our list of things we love.  And for a variety of reasons!  First of all there is the stuffing, an abundance of it covering the top, crisp on the outside and yet moist beneath.

Secondly there is its ease of preparation. This really could NOT be easier to make. Things are simply layered in  baking dish, covered and baked.

Prepared stuffing mix.  Tinned soup with milk. Boneless, skinless chicken breasts. Canned green beans.


Yes, canned cream of chicken soup.  I am not a canned soup snob.  So many are and I just don't get it.  I think it has great value in the kitchen and in your store cupboard.

I was brought up on it and it never killed me. Not once.  I am now 65 years old and I have not suffered any ill effects from eating canned cream of chicken soup, nor canned cream of mushroom soup for that matter.

Actually I have not suffered any ill effects from eating any canned soup.  It has its place and anyone who turns their nose up it is being a tiny bit pretentious in my opinion.


I don't meant to offend anyone by saying that. So my apologies if you are offended.  I feel that things like this have a very valid place in my kitchen at least and I always have a few tins in the cupboard.

They are great to use in casseroles or as quick and simple sauces. With a few additions, Bob's Your Uncle. If you are worried about salt and fat there are low sodium and low fat options readily available these days.


If you really don't want to use tinned soups, you can replace them with a simple homemade cream sauce.  For every cup of cream sauce you want, melt 1 TBS of butter in a saucepan.  Once it has melted whisk in 1 TBS of flour for every  cup of sauce you want to make.

Whisk it into the butter and let it cook for several minutes to cook out any flour flavour.  Then whisk in 1/2 cup (120ml) of chicken stock, and 1/2 cup (120ml) of milk for every cup of sauce you need.

Cook, whisking constantly over medium heat, until the mixture comes to a boil and thickens.  Leave to simmer on low for a few minutes.  Taste and adjust seasoning as required, and its ready to use. Easy peasy.



Full disclosure here. My casserole got a little bit too dark. Somehow the temperature got turned up a bit too high (not naming any names) and so . . .  it still tasted delicious, it just was no as pretty as it should have been!

This is an old, old recipe.  Probably copied from a magazine years ago and meant to advertise soup and stuffing mix. I have adapted it through time to suit my own family and what they like.


I added a can of green beans.  Another casserole we really love is green bean casserole and I thought canned green beans would work wonderfully in it. I was right.  They do.

When we were children my mother could not get us to eat mushroom soup.  There was no way we were going to even touch the tips of our tongues to it. No way. No how.

I guess we were somewhat picky in that respect, and maybe even a bit spoiled.


Then when I was ten years old we took an exciting adventure almost all the way across the North American Continent.  My father's job took him from the wilds of Manitoba to the stony shores and  cosy inlets of Nova Scotia.

My parents took advantage of the trip to take us on a bit of a holiday. We had never been on one in our lives.  We went down from Manitoba into the Dakotas and across the Northern part of America to my mother's cousin Polly's home in Vermont. What an adventure that was for us!



We got to stay in a Howard Johnson Hotel and have chips/fries and hotdogs for lunch every day if we wanted to.  And we got to meet a part of our family that we had only ever heard about but had never spent time with.

My brother, sister and I loved being at Poly and Red's house and meeting our third cousins.  We got to experience the joys of extended family and we got to enjoy Green Bean Casserole for the first time in our lives and we love LOVED it!

Even if it was made with Cream of Mushroom Soup. To be honest, I doubt we were told until after we had eaten it and enjoyed it.



I never experienced homemade tomato soup until I was an adult and had made it myself.  And it is gorgeous I will admit.

I love LOVE homemade tomato soup, but if you are in a hurry and just want some comfort in a bowl, you cannot beat a bowl of Heinz Tomato soup in my opinion.



So I guess that was an awfully round about way of convincing you that canned soups have a real purpose to serve in the modern day kitchen.  They fulfil taste needs that nothing else quite can.  Hence, I am not a canned soup snob.

This casserole is not quite the same without it and neither is green bean casserole. Or tuna casserole for that matter. Or meatballs and gravy, or poor man's steak.  

Just one glutton's opinion.





This content (written and photography) is the sole property of  The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting. Do come again!



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