2 lb Roasted cold Chicken 1 1/2 ts -Salt
1/2 lb Small red potatoes 1 ts Chicken bouillon
8 oz Mushrooms 1/2 ts Dried thyme
3 Carrots 1/4 ts Ground pepper
2 Celery stalks 1 qt Milk
1 Onion 12 oz Pkg corn-muffin mix
1/4 c Salad oil 1 lg -Egg
1/4 c All-purpose flour
About 1 1/4 hours before serving:
Discard bones and skin from chicken; cut meat into bite-sized
pieces. Cut potatoes into 1/2-inch chunks; set chicken and potatoes
aside.
Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop
onion. In a 12-inch skillet over high heat, in hot salad oil, cook
mushrooms, carrots, celery and onion for 5 minutes, stirring
frequently, until vegetables soften slightly; stir in flour, salt,
chicken bouillon, dried thyme and pepper until vegetables are well
coated. Add chicken, potatoes and 3 1/3 cups milk to mixture in
skillet; over high heat, heat to boiling. Boil one minute.
Spoon chicken mixture into a deep 3-quart casserole; bake,
uncovered, for 10 minutes.
Meanwhile, prepare corn-muffin mix according to label, using egg
and remaining 2/3 cups milk. After chicken mixture has baked 10
minutes, remove casserole from oven and spoon cornmeal mixture over
the top of chicken mixture. Bake 15 minutes longer or until
cornmeal crust is golden and chicken mixture is hot and bubbly.
~–
Yields
6 servings