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Creamed Chicken Over Corn Bread

 Creamed Chicken Over Corn Bread
“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.”
6 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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

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Creamed Chicken Over Corn Bread (continued)

Directions (continued)

  • with cheese. Yield: 6 servings.