Dixie Chicken Shortcake

Oxmoor House
9 servings


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1 cup chicken broth, divided
1 tablespoon all-purpose flour
1/2 pound fresh mushrooms, sliced
1 tablespoon butter or margarine
2 cups diced cooked chicken
1/8 teaspoon pepper
Salt to taste


Place 1/2 cup broth in a medium saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add remaining 1/2 cup broth; cook over medium heat, stirring constantly, until thickened and bubbly. Set aside.

Sauté mushrooms in butter in a small skillet 3 to 5 minutes. Stir mushrooms, chicken, and seasonings into white sauce.

To serve, slice individual cornbread squares in half horizontally; spoon chicken mixture over the bottom half of each square. Replace top half of each square, and spoon about 1 tablespoon of chicken mixture over top.

Created date

February 2010