Best Creamed Chicken Over Cornbread Recipes

Creamed Chicken Over Cornbread image

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1 package (8-1/2 ounces) cornbread/muffin mix
1 tablespoon chopped onion
1/8 teaspoon minced garlic
1/4 cup butter, cubed
2 cups cubed rotisserie chicken
1 package (16 ounces) frozen chopped broccoli, thawed
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
2 large egg yolks, lightly beaten
1 cup sour cream
3/4 cup milk
Shredded cheddar cheese

Steps:

Prepare cornbread batter and bake according to package directions, using a 9-in. round baking pan. , 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 cornbread into wedges; top with chicken mixture. Sprinkle with cheese.

Nutrition Facts :

Creamed Chicken over Cornbread image

Provided by Carla Tipton

Categories Chicken

Number Of Ingredients 6

8-1/2oz pkg. cornbread mix
2 boneless chicken breast, cut into bite size pieces
2/3 c water
10 3/4 oz can of cream of chicken soup
1 c milk
1/2 tsp pepper

Steps:

1. Prepare and bake cornbread mix according to package directions. While cornbread is baking, combine chicken and water in a saucepan. Cook over medium-low heat until chicken is very tender, about 15 minutes; drain.
2. In a separate saucepan, mix soup, milk and pepper; cook over medium heat until hot and creamy. Add chicken to soup mixture and stir to coat; heat through. Cut baked cornbread into squares. Split cornbread squares and top with chicken mixture. Service 2-4

Creamed Chicken Over Cornbread Recipe - (4.3/5) image

Provided by Bettybug

Number Of Ingredients 12

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!)
1/4 c. butter, cubed
1 can (5 ounces) boned chicken, broken into chunks
1 package (10 oz.) frozen chopped broccoli
1 clove garlic, finely chopped
2 T. all-purpose flour
1-1/2 t. salt
2 egg yolks, lightly beaten
1 c. (8 oz.) unflavored yogurt
3/4 c. milk
Shredded cheddar cheese

Steps:

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.