Chicken Shortcake Natchez
6 3- by 3-inch squares of corn bread (see note)
3 cups chicken stock
1/2 cup margarine (1 stick)
1 1/2 cups all-purpose flour
5 ounces evaporated milk
1/4 teaspoon salt
1/4 teaspoon MSG (optional)
1 or 2 drops yellow food coloring
4 cups cooked white meat of chicken, cut in medium-size pieces
2 cups canned mushrooms, drained
4 cups cream sauce (recipe above)
In a saucepan, melt margarine. Add flour, stirring constantly. When smooth, gradually add the stock, stirring. Add milk, salt and food coloring. Cook and continue stirring until sauce is thickened.
Blend chicken, mushrooms and cream sauce.
To make one serving, split square of corn bread in half. Place bottom half on plate and ladle chicken mixture over the corn bread. Top with remaining half of corn bread and put more of the chicken mixture on top in shortcake fashion. Sprinkle with paprika. Continue with remaining corn bread and chicken mixture.
Makes 6 servings.
Note: This recipe originally called for sugar-free corn bread, which will prevent this savory dish from becoming too sweet. You can use whatever kind you’d like, but be mindful of the sugar content.