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Poultry and Eggs -
Creamed Chicken on Cornbread
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| INGREDIENTS |
- 1/4 cup butter or margarine
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1 medium onion, chopped
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1/4 cup flour
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1 cup milk
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1 cup chicken broth
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1/2 teaspoon salt
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1 teaspoon pepper
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2 tablespoons Worcestershire sauce
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2 cups cooked chicken
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1 can cream of mushroom soup
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1 small jar pimientos
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1 can whole kernel corn
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| 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.” |
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