Friday, July 23, 2010

Creamed Chicken Over Corn Bread

I've had this recipe sitting in my 'To-Be-Made' folder FOREVER. I finally decided to try it this week. Not sure what was holding me back...chicken, broccoli, corn bread...all good! And it was...very good.

The hubby was certainly pleased since he loves corn bread. For as easy as it is to make, I rarely make it, so it's quite the treat when he gets it. I got the Jiffy boxed corn bread (mainly cause the recipe calls for an 8.5 oz box), which is good, but I think next time I'm gonna get the Betty Crocker bagged corn bread (2 of them since one bag is only 5.5 oz) cause it's super sweet. This was also a great dinner for my son. He loves all bread/biscuit products, and he also loves veggies...the creamy sauce was just a bonus for him, he wolfed this stuff down. That alone will have me definitely making this again!


'Creamed Chicken Over Corn Bread'
Source: Taste of Home


1 package (8-1/2 oz) corn bread/muffin mix
1 tablespoon chopped onion
1/8 teaspoon minced garlic
1/4 cup butter, cubed
2 cups cubed chicken
1 package (16 oz) frozen chopped broccoli, thawed
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
2 egg yolks, lightly beaten
1 cup (8 oz) sour cream
3/4 cup milk
Shredded cheddar cheese


1. Prepare corn bread batter and bake according to package directions, using a 9-in. round baking pan or glass dish.

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. Cut warm corn bread into wedges; top with chicken mixture. Sprinkle with cheese.


No comments:

Post a Comment

All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife