| Southern Deviled Chicken
1 small Onion, chopped
3 tablespoons of butter
1/4 cup of flour
2 Chicken bouillon cubes
1 teaspoon of onion salt
1 1/2 cups of milk
1 teaspoon of Worcestershire sauce
1 tablespoon of prepared mustard
4 cups of diced cooked chicken
1 cup of mixed vegetables
1 package of Corn bread mix |
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Sauté onion in butter until soft; blend in bouillon cubes & onion salt. Stir in milk, Worcestershire & mustard. Cook over medium heat, stirring constantly until mixture thickens; continue boiling for 1 minute. Add chicken & vegetables. Place in 2-1/2 quart casserole. Prepare corn bread according to package directions but do not bake. Make a groove around edge of chicken mixture with back of spoon, pushing chicken to center of casserole. Spoon cornbread mixture carefully into groove. Bake in 400ºF. oven for 25-30 minutes or until corn bread is golden brown & chicken mixture is bubbly. Serves 6. From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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