A quick and easy, hot, and delicious dinner dish.


  • 1 recipe WEM Cornbread, baked OR 1 recipe WEM Biscuits, baked. From mix or scratch. Or use leftover cornbread or biscuits.
  • 2 tablespoons butter, margarine or olive oil
  • 2 tablespoons WEM Organic Unbleached 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


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

  1. Bake cornbread or biscuits as directed.
  2. In a 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 overall.

Recipe Tips and Tricks

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