Creamed Chicken Over Cornbread

I apologize for my extended absence from the blogging world but I had a bunch of projects that I wanted to get done. My house was becoming cluttered and disorganized and I do not function well in that environment so I had to do some sprucing up. The projects I've gotten done should hold me over till spring cleaning time.

So today I am going to introduce you to creamed chicken over corn bread. Does that sound weird to anyone else? It did to me, but it intrigued me enough to give it a try, whilst tweaking it a bit. And we like it quite a bit. All of my children LOVE corn bread so while they don't put the creamed chicken on top they still eat it on the side. The original recipe which I am going to give you calls for a corn bread mix. I don't like to use mixes very often because I get annoyed when I want to make something and I can't because I am out of that mix. So I use my regular corn bread recipe (I'll post that tomorrow). Corn bread mixes are slightly faster (not much once you've made the recipe a couple of times) and taste fine. You can also find them at fairly inexpensive prices. So it's up to you which you use. The other is that it calls for 2 cups rotisserie chicken which is way too expensive, so I just use cooked and cubed boneless skinless chicken breasts. If you are really smart, like my mother, you buy a whole chicken, cook it, debone it and freeze already cooked chicken in useable portions. I am not smart like that. I have a thing against deboning anything. It makes me queasy. One thing that I liked about this recipe is that it doesn't use cream of chicken soup, instead you actually make your own creamy goodness. You can get the bread in the oven and make the creamed chicken while it's baking. Serve with a green salad or a fruit salad. Enjoy!

Creamed Chicken Over Corn Bread

Prep Time: 20-25 minutes (this will vary depending on whether you use a mix or not, cooked chicken or not)

Cook Time: Cornbread 25 minutes or so; Chicken mixture about 15-20 minutes

Yield: 6 servings

Ingredients:

1 package (8-1/2 oz.) corn bread/muffin mix

1 T. chopped onion (I put a little more, I live in Onion country and they're free!)

1/8 t. minced garlic

¼ c. butter, cubed

2 c. cubed rotisserie chicken (see ramblings above)

1 package (16 oz.) frozen chopped broccoli, thawed (come to think of it, I've never thawed it, I just let it cook a little longer)

2 T. all-purpose flour

1-1/2 t. salt (I decrease this to 1 t. or less)

2 egg yolks, lightly beaten

1 c. (8 oz.) sour cream

¾ c. milk

Shredded cheddar cheese

Directions: Prepare corn bread batter and bake according to package directions, using a 9-in round pan. (I bake mine in a 9x9, I like squares what can I say?)

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.

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 (or squares); top with chicken mixture and sprinkle with cheese.

Original Recipe found in Taste of Home's “Fast Fixes with Mixes” 2011, photo from tasteofhome.com