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Categories:Viewed: 46 - Published at: 6 years ago
Ingredients
- 1 cup chicken broth, divided
- 1 tablespoon all-purpose flour
- 1/2 pound fresh mushrooms, sliced
- 1 tablespoon butter or margarine
- 2 cups diced cooked chicken
- 1/8 teaspoon pepper
- Salt to taste
Method
- Place 1/2 cup broth in a medium saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add remaining 1/2 cup broth; cook over medium heat, stirring constantly, until thickened and bubbly. Set aside.
- Saute mushrooms in butter in a small skillet 3 to 5 minutes. Stir mushrooms, chicken, and seasonings into white sauce.
- To serve, slice individual cornbread squares in half horizontally; spoon chicken mixture over the bottom half of each square. Replace top half of each square, and spoon about 1 tablespoon of chicken mixture over top.
