Directions:
- Prepare corn bread mix according to package directions, adding 2 tablespoons onion and the paprika. Spoon into a well-greased 4- to 5-cup ring mold.
- Bake at 400° for 15 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes. Turn out onto a serving platter.
- Meanwhile, dissolve bouillon in water; set aside. In a large saucepan, saute the mushrooms, green pepper and remaining onion in butter until tender. Stir in the flour, salt, pepper and hot pepper sauce until smooth. Add milk and prepared bouillon; cook over medium heat for 2 minutes or until thickened and bubbly, stirring constantly. Cook for 2-3 minutes. Add chicken and pimientos; heat through. Spoon over corn bread. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 491.8 Kcal (2059 kJ) | ||
| Calories from fat | 309.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.44g | 53% | |
|---|---|---|---|
| Cholesterol | 80.24mg | 27% | |
| Sodium | 1272.04mg | 53% | |
| Potassium | 430.99mg | 9% | |
| Total Carbs | 27g | 9% | |
| Sugars | 2.17g | 9% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 20.42g | 41% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 61.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 225.93 Kcal (946 kJ) | ||
| Calories from fat | 142.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.82g | 53% | |
|---|---|---|---|
| Cholesterol | 36.86mg | 27% | |
| Sodium | 584.36mg | 53% | |
| Potassium | 197.99mg | 9% | |
| Total Carbs | 12.4g | 9% | |
| Sugars | 1g | 9% | |
| Dietary Fiber | 0.4g | 3% | |
| Protein | 9.38g | 41% | |
| Vitamin C | 4.2mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 9% | |
| Calcium | 28.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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