Creamed chicken on cornbread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter, margarine or vegetable oil |
| 2 | tablespoons | Flour |
| 1½ | cup | Milk |
| 1 | can | Cream of mushroom soup (but I used cream of |
| Chicken, which was just as tasty) | ||
| 3 | cups | Cooked cubed chicken (I used a pound of |
| Skinned and boned chicken breast) | ||
| A little grated cheddar cheese (I used colby) | ||
| 1 | Recipe cornbread (use your favorite) | |
Directions
Start your cornbread and get it in the oven. Cook your chicken breast cubes if they weren't already cooked.
Melt the butter in a large frypan. Add flour and stir til pasty. Add milk. Stir til thick and bubbly. Add cream of mushroom soup and heat until hot and thick. Add chicken and heat up.
Slice cornbread into sixths. Then cut each sixth in half, and pour creamy chicken mixture over the cornbread halves. Sprinkle with cheese. Serve with a vegetable (I served peas in lemon butter).
My family loved it...even Miss Picky-Picky Kristin! :)