Servings: 6

1 4-oz can sliced mushrooms 1 4-oz can sliced mushrooms
water water
1 cube chicken bouillon 1 cube chicken bouillon
3 tb butter 3 tb butter
1 tb instant onion 1 tb instant onion
3 tb flour 3 tb flour
1/2 tsp salt ½ tsp salt
dash of pepper dash of pepper
1 2/3 cups evaporated milk 1 ⅔ cups evaporated milk
2 cups diced chicken 2 cups diced chicken
Corn bread: subheading: Corn bread:
1 12-oz package corn muffin mix 1 12-oz package corn muffin mix
1 tsp paprika 1 tsp paprika
2 tb chopped chives 2 tb chopped chives

Drain sliced mushrooms, reserving juice. Add water to reserved juice to measure ½ cup liquid.
Heat liquid and add chicken bouillon; stir to dissolve. Set aside.
Melt butter in saucepan. Add mushrooms and onion; sauté until lightly browned.
Remove from heat; stir in flour, salt and pepper, blending smoothly.
Add mushroom liquid and evaporated milk. Cook over medium heat until thickened, stirring constantly.
Add chicken; heat to serving temperature. Keep hot.
Corn bread: subheading: Corn bread:
Prepare corn muffin mix, adding paprika and chives.
Spoon into well-buttered 4 to 5 cup ring mold.
Bake in preheated 400- degree oven for 15 minutes.
Turn out on serving plate; top with creamed chicken.
Serve immediately.