Southern deviled chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion; chopped |
| 3 | tablespoons | Butter |
| ¼ | cup | Flour |
| 2 | Chicken bouillon cubes | |
| 1 | teaspoon | Onion salt |
| 1½ | cup | Milk |
| 1 | teaspoon | Worcestershire sauce |
| 1 | tablespoon | Prepared mustard |
| 4 | cups | Diced; cooked chicken |
| 1 | cup | Mixed vegetables |
| 1 | pack | Corn bread mix |
Directions
Saute onion in butter until soft; blend in bouillon cubes & onion salt.
Stir in milk, Worcestershire & mustard. Cook over medium heat, stirring constantly until mixture thickens; continue boiling for 1 minute. Add chicken & vegetables. Place in 2-½ quart casserole. Prepare corn bread according to package directions but do not bake. Make a groove around edge of chicken mixture with back of spoon, pushing chicken to center of casserole. Spoon cornbread mixture carefully into groove. Bake in 400 oven for 25-30 minutes or until corn bread is golden brown & chicken mixture is bubbly. Serves 6.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .