Saute onion in butter until soft; blend in bouillon cubes & onion salt. Stir in milk, Worcestershire & mustard. Cook over medium heat, stirring constantly until mixture thickens; continue boiling for 1 minute. Add chicken & vegetables. Place in 2-1/2 quart casserole. Prepare corn bread according to package directions but do not bake. Make a groove around edge of chicken mixture with back of spoon, pushing chicken to center of casserole. Spoon cornbread mixture carefully into groove. Bake in 400 oven for 25-30 minutes or until corn bread is golden brown & chicken mixture is bubbly. Serves 6. From the
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 60 (49%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 16.6mg||5 %|
|Sodium 147.1mg||5 %|
|Potassium 156.2mg||4 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 11.3g|
|Protein 3.1g||4 %|
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Calories per serving: 122
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