Creamed Ham with Cornbread Wedges- Left Over Layering

Creamed Ham with Cornbread Wedges 1 cup sliced mushrooms 3 tbs butter 3 tbs all-purpose flour 1 cup hot chicken broth 1 cup half-and-half salt and pepper, to taste 1/2 cup cooked diced chicken 1 1/2 cups cooked diced ham 1 green bell pepper, chopped

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    Deal GURU
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    Default Creamed Ham with Cornbread Wedges


    Creamed Ham with Cornbread Wedges
    1 cup sliced mushrooms
    3 tbs butter
    3 tbs all-purpose flour
    1 cup hot chicken broth
    1 cup half-and-half
    salt and pepper, to taste
    1/2 cup cooked diced chicken
    1 1/2 cups cooked diced ham
    1 green bell pepper, chopped

    1 tablespoon chopped pimiento
    fresh hot cornbread, cut into squares or wedges
    In a skillet over medium-low heat, sauté mushrooms in butter. Remove mushrooms with a slotted spoon and keep warm. Blend flour into drippings in skillet. Gradually stir in hot chicken broth, half-and-half, and salt and pepper. Cook, stirring constantly, for 10 minutes. Combine chicken, ham, green pepper, mushrooms, and pimiento. Add to sauce mixture. Heat and serve on cornbread squares or wedges.
    Serves 6 to 8.

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