Thank you Buns in my Oven! I saw this post this morning from that blog on my reader, and I had to make it. If it wasn’t 9 a.m., I probably would have made it right then. But as it was, the chicken wasn’t defrosted, and I didn’t have any potatoes.
This is one of those recipes that is so absolutely perfect for either a) a crowd, b) a rainy day or c) when you’re living paycheck to paycheck and need dinners for a week. I don’t care that I’m going to be eating it again and again, it was so worth it!
I think this was the most prepared I’ve EVER been to make a dish. I need to do that part more often, because when I don’t have a sous chef following behind me, it makes the whole process a lot easier.
But either way. So EASY! Boil and then shred the chicken. Cook chopped bacon, remove from pot, saute potatoes and white portion of scallions in grease. Add stock, milk and spices. Boil and then simmer for 15 minutes. Add chicken and corn, warm through. Serve with cheese, sour cream, green part of scallions and bacon. This very much makes me think of a loaded baked potato, just in a bowl and with some corn.
Revisions for next time? Marinate and/or rub down the chicken with spices to add more flavor. Use cream instead of milk. And add cheese to final cooking process. Everything is better with cheese.