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Creamed Chicken Over Cornbread


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Rate this recipe 4/5 (6 Votes)


  • 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


Preparation time 25mins
Cooking time 50mins


Step 1

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.


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