Creamed Chicken Over Cornbread
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 6 servings.
“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.”
Ingredients
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1 package (8-1/2 ounces) cornbread/muffin mix
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1 tablespoon chopped onion
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1/8 teaspoon minced garlic
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1/4 cup butter, cubed
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2 cups cubed rotisserie chicken
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1 package (16 ounces) frozen chopped broccoli, thawed
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2 tablespoons all-purpose flour
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1-1/2 teaspoons salt
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2 large egg yolks, lightly beaten
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1 cup sour cream
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3/4 cup milk
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Shredded cheddar cheese
Directions
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1.
Prepare cornbread batter and bake according to package directions, using a 9-in. round baking pan.
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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.
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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.
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4.
Cut warm cornbread into wedges; top with chicken mixture. Sprinkle with cheese.
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