CREAMED CHICKEN OVER CORNBREAD

CREAMED CHICKEN OVER CORNBREAD

Modified from a recipe by Miss Daisy King

1/2 cup butter

1/2 cup plain flour

1 tablespoon salt

2 cups chicken stock

2 cups light cream

2 cups milk

Melt butter. Add flour and salt and cook until bubbly. Add chicken stock. Stir with whisk until smooth. Add cream and milk. Simmer 30 minutes and add the following:

4 cups cubed, cooked chicken

8 oz can mushroom pieces

1 sm. jar diced pimento, drained

1/4 cup sherry

8 oz water chestnuts, sliced and drained

Slice cornbread and spoon on chicken mixture. Sprinkle with cheese and onions, optional.

Suggested serving Creamed Chicken over corn bread with frozen cranberry salad and marinated carrots. Don't forget the fudge pie and peppermint ice cream for dessert!