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Creamed Chicken Over Corn Bread Recipe

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“This comforting dish was a favorite with our kids, and now our 11 grandkids request it,” says Nancy Lange, Hindsboro, Illinois. “The recipe is easily doubled or tripled for our Sunday family dinners.”

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Creamed Chicken Over Corn Bread Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

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 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

Prepare corn bread batter and bake according to package directions, using a 9-in. round baking pan.
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.
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.
Cut warm corn bread into wedges; top with chicken mixture. Sprinkle with cheese. Yield: 6 servings.

Originally published as Creamed Chicken Over Corn Bread in Country Woman December/January 2008, p40

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Reviews for Creamed Chicken Over Corn Bread (2)

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Creamed Chicken Over Corn Bread

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Reviewed on Jan. 28, 2011 by wombatt

SO YOU CHANGED THE WHOLE THING!!!!!!!!!!!

Reviewed on Dec. 01, 2009 by WoandBeegs

Great dish, although I made a couple modifications...added roasted red pepper, canned carrots, an extra bag of broccoli, turkey instead of chicken, and lighter dairy products to keep things low in fat. The chicken mixture is also delicious served over brown rice.