"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Creamed Chicken with Cornbread Recipe

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This recipe for Creamed Chicken with Cornbread, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, October 28, 2009


6 Tbsp butter
6 Tbsp Flour
1 tsp salt
1/8 tsp pepper
1/8 teaspoon pepper
1.5 cups chicken broth
1 cup cream
1 cup chicken cut up cooked

Melt the butter in medium pan, blend in the flour, salt, and pepper. Cook over low heat until bubbling. Remove from heat and stir in the chicken broth and cream. Bring to a boil and boil 1 minute, stirring constantly. Stir the cooked chicken into the mixture gently.

Serve with Cornbread:

1 cup sifted flour
1 cup cornmeal
2 Tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon soda
3 Tablespoons shortening
1 cup buttermilk or sour milk

Make cornbread by sifting the flour, cornmeal, sugar, baking powder, salt, and soda into a bowl, cut the shortening in finely. Add the buttermilk stirring just enough to blend.
Set oven to 400 degrees and using a 8x8 inch pan, bake for 25 minutes. Makes six servings. Best with a double batch of the creamed chicken.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is one of our favorite quick fix supper dishes. Came from a cookbook in the 50's when we were growing up.
We like to serve it with steamed broccoli




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