| 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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