Cluck N Corn Bake
serves 5-6


8 chicken thighs, cooked* & chunked
1 small red bell pepper, small chop
1 small onion, small chop
2 Tablespoons oil, your choice
1/4 cup fresh parsley, chopped
3 ears fresh corn kernals, cut from cob
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes, optional
salt & pepper to taste
4 eggs
1-1/2 cups half & half
1/8 teaspoon nutmeg
salt & pepper to taste
2 cups stale bread cubes
3 Tablespoons butter
1 teaspoon granulated garlic


Preheat oven to 375°F. Heat medium skillet until hot and add oil. Sauté onions and red bell pepper for 5-7 minutes. Add dried tarragon, thyme & red pepper flakes and cook an additional 3 minutes. Combine in a large bowl the cooked & cubed chicken thighs, corn, sautéed onion & peppers, chopped parsley, and salt & pepper to taste. Oil a large casserole dish and add chicken mixture. Take same skillet you cooked onions and peppers in and heat again. Add butter and bread cubes and toss to coat. Sprinkle with granulated garlic and continue to toast until bread becomes golden. Top casserole with toasted bread cubes. Whisk together eggs, half & half, nutmeg and salt & pepper to taste. Pour custard over croutons & chicken mixture. Bake for 25-30 minutes or until custard is golden and bubbling.

 * chicken thighs can be poached, baked, grilled or sautéed.