• Cooking Time:
  • Servings:
  • Preparation Time:



  • ¼ cup margarine or butter
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup water
  • 1 cup milk
  • 1 teaspoon instant chicken bouillon
  • 2 cups cut-up cooked chicken or turkey
  • 1 small green pepper, chopped (about ½ cup)
  • 1 can (4 oz) mushroom stems and pieces
  • 1 jar (2 oz) diced pimiento
  • 1 box Jiffy Cornbread mix (prepared via box instructions) *not cooked, just mixed


  • Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour, salt and pepper.
  • Cook stirring constantly, until smooth and bubbly; remove from heat.
  • Stir in water, milk and instant bouillon. Heat to boiling, stirring constantly.
  • Boil and stir 1 minute. Stir in chicken, green pepper, mushrooms (with liquid) and pimiento (with liquid)
  • Pour hot chicken mixture into ungreased square baking dish, 8x8x2 inches. Pour prepared corn bread batter over top.
  • Bake uncovered in 450 degree oven until golden brown, 25-30 minutes.
  • Garnish each serving with a carrot curl and parsley if desired.

Categories: Dinner  Main Dish  Poultry 
© 2006-2017 BakeSpace, Inc. All Rights Reserved