Creamed Chicken Over Corn Bread

By mjohnmeyer

Ingredients

• 1 package (8-1/2 ounces) corn bread/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 egg yolks, lightly beaten
• 1 cup (8 ounces) sour cream
• 3/4 cup milk
• Shredded cheddar cheese

Details

Adapted from tasteofhome.com

Preparation

Step 1

Prepare corn bread 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 corn bread into wedges; top with chicken mixture. Sprinkle with cheese.