"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cheesy Chicken w/ Cornbread Recipe

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This recipe for Cheesy Chicken w/ Cornbread, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theresa Cooley
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 slices bacon
1/2 cup chopped green sweet pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
2 teaspoons instant chicken bouillon granules
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 cup milk
3/4 cup water
2 cups cubed cooked chicken
1 cup shredded cheddar or American cheese (4 ounces)
1 4-ounce can sliced mushrooms, drained
1 2-ounce jar (1/4 cup) diced pimiento
4 3-inch squares Buttermilk Corn Bread

Directions:
Directions:
1. In a 3-quart saucepan cook bacon until crisp; remove bacon, reserving drippings. Drain and crumble. Set bacon aside.

2. Cook sweet pepper and onion in reserved drippings over medium heat until tender. Stir in flour, bouillon granules, nutmeg, and pepper. Add milk and water all at once. Cook and stir until thickened and bubbly. Add chicken or turkey, cheddar or American cheese, mushrooms, and pimiento. Cook and stir until cheese melts and chicken is heated through.

3. To serve, split corn bread squares horizontally and place on individual plates. Top with chicken mixture. Sprinkle with crumbled bacon. If desired, garnish with fresh tarragon.

Buttermilk Corn Bread: Grease a 9x9x2-inch baking pan or two 9x5x3-inch loaf pans. Set aside. In a large mixing bowl stir together 1 cup all-purpose flour, 1 cup yellow, white, or blue cornmeal, 2 to 4 tablespoons sugar, 1 tablespoon baking powder, 1/4 teaspoon salt, and 1/4 teaspoon baking soda. In another bowl beat together 2 eggs, 1 cup buttermilk or sour milk, and 1/4 cup cooking oil. Add buttermilk mixture to flour mixture and stir just until moistened (batter should be lumpy).

Pour batter into prepared pans. Bake in a 425 degree F oven for 20 to 25 minutes or until golden brown.* Serve warm. Makes 8 or 9 servings.

Personal Notes:
Personal Notes:
Make-Ahead-Tip: Cool, wrap, label, and freeze the baked loaves individually. Before serving, rewrap frozen loaf in foil and place in a 375 degree F oven about 25 minutes or until heated through.

 

 

 

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