The Budenski's & Midwest Livinig

 There are many great advantages to being a military family. The greatest of these advantages is that you often meet people who will be friends for life. When our family thinks back to our time in Alaska, we will always think about the Budenski family. Wyatt and Scarlet both took to Jill immediately, and the same goes for Jared (Jarron) when he and Jake returned from deployment. And after their son was born, we became attached to him. Jill actually introduced my to a great sister publication of Southern Living, called Midwest Living. Same concept as Southern Living, but focuses on Midwest travel and foods. This recipe actually comes a recent copy that Jill sent me with a couple of other goodies! I also blame the Budenski's for my children's eating habits. Because of them I'm raising major corn lovers, so needless to say this dish will be making a return trip to our dinner table!

Chicken and Corn Hash Brown Bake

1 (10.75 oz). can reduced fat and reduced sodium condensed cream of chicken soup

1 (8 oz) carton sour cream

1/2 cup milk

2 teaspoons dried dillweed or dried basil, crushed

3/4 teaspoon ground black pepper

1 (28 oz) package frozen diced has brown potatoes with onions and peppers, thawed

2 cups chopped smoked or roasted chicken or turkey

2 cups fresh corn kernels; one (10oz) package frown whole kernel corn, thawed; or one (15.25 oz) can whole kernel corn, drained

1 (8oz) package cream cheese, cubed

1 (8oz) package shredded Colby, cheddar or Swiss cheese (2 cups)

1 cup seasoned croutons, coarsely crushed (optional)

1. In a very large bowl, stir together the soup, sour cream, milk, dillweed and pepper. Stir in potatoes, chicken, corn, cream cheese, and 1/2 cup of the Colby cheese. Spoon the chicken-corn mixture into a greased 13x9x2- inch baking dish (3 qt. rectangular)

2. Bake, covered, in a 350 degree oven for 40 minutes. Uncover and stir mixture. Sprinkle with the remaining 1 1/2 cups Colby cheese. Bake, uncovered, about 40 minutes more or until top of casserole is golden and potatoes are tender, if you like, sprinkle with the croutons the last 10 minutes of baking. Let stand 10 minutes before serving. Makes 12 servings.

It's always great to have a dish that makes you think of certain people and this dish will always remind me of the Budenski family!