Creamy Chicken Shortcake Recipe

Name: Creamy Chicken Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 oz.) pkg. cornbread mix; 2 slices bacon, cut crosswise in narrow strips; 2 Tbsp. butter or margarine; 3 Tbsp. flour; 1 c. chicken broth; 1 c. milk; 1/4 c. chopped onion; 2 Tbsp. chopped pimento; 2 drops hot pepper sauce; 2 1/2 c. cubed cooked chicken

Servings: persons

1 (10 oz.) pkg. cornbread mix
2 slices bacon, cut crosswise in narrow strips
2 Tbsp. butter or margarine
3 Tbsp. flour
1 c. chicken broth
1 c. milk
1/4 c. chopped onion
2 Tbsp. chopped pimento
2 drops hot pepper sauce
2 1/2 c. cubed cooked chicken

1
Prepare cornbread mix according to package directions.
2
While it's baking, fry bacon in medium size saucepan until lightly browned.
3
Add butter; heat until melted.
4
Stir in flour until blended.
5
Gradually stir in broth, then milk.
6
Stir over medium heat until mixture simmers.
7
Simmer, stirring often, for 4 minutes, until thickened.
8
Add green onion, pimento, hot pepper sauce and chicken; cook and stir for about 2 minutes.
9
Cut cornbread into 8 squares.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (10 oz.) pkg. cornbread mix, 2 slices bacon, cut crosswise in narrow strips, 2 Tbsp. butter or margarine, 3 Tbsp. flour, and more.

Yes, Creamy Chicken Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creamy Chicken Shortcake

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