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Dixie Chicken Shortcake

Yield 9 servings


  • 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
  • Southern Cornbread

How to Make It

  1. 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.

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

  3. 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.

Oxmoor House Homestyle Recipes