The Median Sib, our middle of seven children came down to Georgia to check on her mother who had spent a few days in the hospital. One of the special dishes she prepared while here was "Creamed Chicken on Cornbread."
I found the recipe on one of her blogs, "Cabbie's Cooking." She wrote;
Creamed Chicken on Cornbread. "This recipe was given to me by a friend, and I’ve made some adaptations to it. I leave out the mushrooms and the peas, and it is SCRUMPTIOUS! You can also leave out the sherry - I usually do., This is a fantastic meal - one of those foods that makes you feel good - true comfort food. I’ve served it to company many times, and it always receives raves. Make a salad to go with it, and you have a complete meal."
Creamed Chicken on Cornbread
1/2 cup butter
1/2 cup flour
1 teaspoon salt
2 cups chicken broth
2 cups light cream (half and half)
2 cups milk
4 cups chicken (cooked and chopped)
8 oz. can mushroom pieces, drained
3 oz. jar diced pimentos, drained
1/4 cup sherry (optional)
1 pkg. frozen peas or one can of peas(optional)
salt and pepper to taste.
Melt butter. Add flour and salt; cook until bubbly. Add chicken broth. Stir with a wire whisk until smooth. Add cream and milk. Simmer 30 minutes. When ready to serve, add the other ingredients and heat thoroughly.
Serve over corn bread, cornmeal sticks or muffins. The creamed chicken is also great over toast. Yield 6 to 7 servings.
Carol doubled the recipe and invited her siblings. She served the creamed chicken over corn sticks, with tossed salad, fresh cantalope and had whipped up her special Sour Cream Pound Cake with a lemon glaze for desert.