Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix1 tablespoon chopped onion1/8 teaspoon minced garlic1/4 cup butter, cubed2 cups cubed rotisserie chicken1 package (16 ounces) frozen chopped broccoli, thawed2 tablespoons all-purpose flour1-1/2 teaspoons salt2 large egg yolks, lightly beaten1 cup sour cream3/4 cup milkShredded cheddar cheese
Preparation
Prepare cornbread batter and bake according to package directions, using a 9-in. round baking pan.
Meanwhile, in a large skillet, saute onion and garlic in butter for 2-3 minutes; stir in chicken and broccoli. Cook and stir for 5-7 minutes or until heated through.
In a small bowl, combine flour and salt; stir in the egg yolks, sour cream and milk until smooth. Add to chicken mixture; cook and stir for 3-5 minutes or until thickened.
Cut warm cornbread into wedges; top with chicken mixture. Sprinkle with cheese.
