Creamed Chicken Over Corn Bread |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
âThis comforting dish was a favorite with our kids, and now our 11 grandkids request it,â says Nancy Lange, Hindsboro, Illinois. âThe recipe is easily doubled or tripled for our Sunday family dinners.â Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
1 tablespoon chopped onion |
1/8 teaspoon minced garlic |
1/4 cup butter, cubed |
2 cups cubed rotisserie chicken |
1 package (16 ounces) frozen chopped broccoli, thawed |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
2 egg yolks, lightly beaten |
1 cup (8 ounces) sour cream |
3/4 cup milk |
shredded cheddar cheese |
Directions:
1. Prepare corn bread batter and bake according to package directions, using a 9-in. round baking pan.
2. Meanwhile, in a large skillet, saute onion and garlic in butter for 2-3 minutes; stir in chicken and broccoli. Cook and stir for 5-7 minutes or until heated through.
3. In a small bowl, combine flour and salt; stir in the egg yolks, sour cream and milk until smooth. Add to chicken mixture; cook and stir for 3-5 minutes or until thickened.
4. Cut warm corn bread into wedges; top with chicken mixture. Sprinkle with cheese. Yield: 6 servings.
|
|