Ingredients Jump to Instructions ↓

  1. 2 lb Roasted cold Chicken

  2. 1/2 lb Small red potatoes

  3. 8 oz Mushrooms

  4. 3 Carrots

  5. 2 Celery stalks

  6. 1 Onion

  7. 1/4 c Salad oil

  8. 1/4 c All-purpose flour

  9. 1 1/2 ts -Salt

  10. 1 ts Chicken bouillon

  11. 1/2 ts Dried thyme

  12. 1/4 ts Ground pepper

  13. 1 qt Milk

  14. 12 oz Pkg corn-muffin mix

  15. 1 lg -Egg

  16. 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

  17. 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

  18. 2/3 cups milk. After chicken mixture has baked

  19. 10 minutes, remove casserole from oven and spoon cornmeal mixture over the top of chicken mixture. Bake

  20. 15 minutes longer or until cornmeal crust is golden and chicken mixture is hot and bubbly.


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