Name: Creamed Chicken Over Cornbread
Yield: 4 servings
Ingredients: 1 package (8-1/2 ounces) cornbread/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 large egg yolks, lightly beaten; 1 cup sour cream; 3/4 cup milk; Shredded cheddar cheese

Servings: persons

1 package (8-1/2 ounces) cornbread/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 large egg yolks, lightly beaten
1 cup sour cream
3/4 cup milk
Shredded cheddar cheese

1
Prepare cornbread batter and bake according to package directions, using a 9-in. round baking pan.
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.
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.
4
Cut warm cornbread into wedges; top with chicken mixture. Sprinkle with cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Creamed Chicken Over Cornbread

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