Dixieland Shortcake

Recipe by Michele in NJ
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    prepared cornbread
  • 1
    large green pepper, chopped
  • 1
    large red pepper, chopped
  • 1
    tablespoon butter
  • 1 12
    cups sliced mushrooms
  • 4
    green onions, chopped
  • 14
    cup flour
  • 2
    cups chicken stock
  • 3
    cups leftover cooked chicken, diced
  • 14
    teaspoon black pepper
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DIRECTIONS

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