Creamed Chicken on Egg Bread |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A true southern staple. Around here, egg bread is a sweet cornbread made with eggs. This is one of my family's favorite meals. I adapted this from the recipe served at Kleeman's, a very popular restaurant in downtown Nashville, TN way back when (now closed). You can make your own egg bread from scratch, but I prefer the convenience of the boxed mix. Ingredients:
3 tablespoons butter |
2 tablespoons celery, minced |
2 tablespoons onions, minced |
3 tablespoons flour |
2 cups chicken broth |
3/4 cup half-and-half |
2 cups chopped cooked chicken |
3 (8 ounce) boxes corn muffin mix |
Directions:
1. Melt butter in skillet; add celery and onion and saute until golden.
2. Add flour, stock and cream; cook until boiling, stirring constantly.
3. Stir in chicken.
4. Meanwhile, prepare corn muffin batter according to pkg. directions.
5. Pour into a greased 8x8 pan and bake according to pkg. directions.
6. When egg bread is ready, cut into squares.
7. Place square on plate, cut in half, and ladle chicken mixture liberally over bread.
8. Season as desired.
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