Creamed Chicken over Cornbread or Biscuits

Hands on Time: 20-25 minutes
Baking Time: 15-30 minutes
Total Time: 45-60 minutes
Servings: 4 to 6

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Rating: 2.3/5 (3 votes cast)

A quick and easy, hot and delicious dinner dish.

Ingredients

  • 1 recipe WEM Cornbread, baked (link) OR 1 recipe WEM Biscuits, baked (link). From mix or scratch. Or use leftover cornbread or biscuits.
  • 2 tablespoons butter, margarine or olive oil
  • 2 tablespoons WEM All-Purpose Flour
  • 1-1/2 cups 2 % or skim milk
  • 3 cups cubed cooked chicken or turkey
  • 1 can cream of mushroom or broccoli soup
  • 1-2 ounce jar diced pimentos, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Bake cornbread or biscuits as directed.
  2. In medium saucepan whisk together milk, flour and butter or oil until there are no lumps.
  3. Cook over medium heat, stirring constantly until thickened and bubbly.
  4. Stir in chicken, soup, pimento, salt and pepper.
  5. Cook, stirring, until thoroughly heated.
  6. Cut cornbread into squares and split or split biscuits.
  7. Pour creamed chicken over all.

Recipe Tips and Tricks

VARIATIONS: Add 1/4 cup finely sliced green onions and 1/2 cup mushrooms to sauce before cooking. Any vegetables of your choice can be added to this recipe.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
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Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
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