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Natchez Shortcake

Submitted by: Mary on 10/21/2004
1726 views
2.90 avg rating
156 votes
 
 
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Ingredients

1 pkg Atkins corn muffin mix
3 T Finely chopped onion, divided
1 t Paprika
1 Chicken bouillon cube
1/2 C Boiling water
1 4 1/2-ounce jar sliced mushrooms, drained
1/4 C Chopped green pepper
2 t Xanthan gum
3 T Butter
1/2 t Salt
1/4 t Pepper
Dash hot pepper sauce
1 12 ozs Heavy cream
3 C Cubed cooked chicken
2 T Chopped pimientos

Directions

Prepare corn bread mix according to package directions, adding 2 tablespoons onion and the paprika. Spoon into a well-greased 4- to 5-cup ring mold. Bake at 400 degrees for 15 minutes or until a toothpick comes out clean. Let stand 5 minutes. Turn out onto a serving platter.



Meanwhile, dissolve bouillon in water; set aside.



In a medium saucepan, saute mushrooms, green pepper and remaining onion in butter until tender. Stir in xanthan gum, salt, pepper and hot pepper sauce until smooth. Add cream and prepared bouillon. Cook, stirring constantly, over medium heat for 2 minutes or until thickened and bubbly.



Cook for 2 to 3 minutes. Add chicken and pimientos; heat through. Spoon over corn bread.

Servings

6

Calories

5

Time to prepare

20 minutes

Difficulty

Easy
 

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