Dixieland Shortcake

10 ingredients
5 steps

Ingredients

  • 1 prepared cornbread
  • 1 large green pepper, chopped
  • 1 large red pepper, chopped
  • 1 tablespoon butter
  • 1 1/2 cups sliced mushrooms
  • 4 green onions, chopped
  • 1/4 cup flour
  • 2 cups chicken stock
  • 3 cups leftover cooked chicken, diced
  • 1/4 teaspoon black pepper

Directions

  1. 1
    In a large skillet melt the butter over medium heat. Add the peppers, mushrooms and onions. Saute until crisp tender.
  2. 2
    Remove veggies from the pan.
  3. 3
    Stir flour into the pan and cook until bubbly. Whisk in the stock and bring to a boil.
  4. 4
    Lower the heat, simmer and stir for 5 minutes. Stir in the chicken, veggies and black pepper. Heat through.
  5. 5
    Cut corn bread into squares, split them in half and fill with the chicken.

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