Creamed Chicken on Cornbread

Submitted By: Lucinda Phillips


  • 1/4 cup butter or margarine
  • 1 medium onion, chopped
  • 1/4 cup flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons Worcestershire sauce
  • 2 cups cooked chicken
  • 1 can cream of mushroom soup
  • 1 small jar pimientos
  • 1 can whole kernel corn
  • Instructions

    Sauté onion in butter or margarine; add flour, milk, and chicken broth; simmer and stir for two minutes. Add remaining ingredients; stir and simmer for about five minutes until thickened. Serve over hot cornbread.
    Yield: Eight servings.
    The recipe contributor says: “I believe that anything served with cornbread is
    comfort food, especially at my house on a cold winter night! This is easy to prepare and reheats well, if there are any leftovers.”