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Poultry and Eggs - Creamed Chicken on Cornbread

  • 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

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.”
Submitted By: Lucinda Phillips
Dixon Springs
Smith Farmers Co-op
Number of Servings: 8
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