| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | sm | Onion; chopped |
| 3 | tb | Butter |
| 1/4 | c | Flour |
| 2 | Chicken bouillon cubes | |
| 1 | ts | Onion salt |
| 1 1/2 | c | Milk |
| 1 | ts | Worcestershire sauce |
| 1 | tb | Prepared mustard |
| 4 | c | Diced; cooked chicken |
| 1 | c | Mixed vegetables |
| 1 | pk | Corn bread mix |
INSTRUCTIONS
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 2-1/2 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, http://www.erols.com/hosey.
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