Creamed Chicken on Egg Bread

Southern food tends to evoke nostalgia. My childhood friend Joanna reminisces about her mother making creamed chicken on egg bread and a banana breeze pie for dessert. She told me this meal reminds her of their family of 6 squeezed around a small kitchen table with Broadway show music wafting from the stereo turntable in the living room. Her mother instilled in her family a love of music, great food and the importance of time spent together. 

Creamed Chicken on Egg Bread

An Old Southern Family Favorite
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Course: Main Course
Cuisine: American
Keyword: Southern, Poultry, Chicken, Casserole
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
Author: Amelia Jernigan


  • 8 x 8 inch baking dish


Cream Chicken

  • 1/2 cup of butter
  • 6 tablespoons celery minced
  • 6 tablespoons onions minced
  • 1/2 cup of sliced mushrooms
  • 3 tablespoons flour
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups chopped cooked chicken
  • 1 tbsp Worcheshire sauce
  • dash of tabasco
  • 1 tbsp parsley
  • salt and pepper to taste
  • dash of nutmeg
  • Pimento for color

Egg Bread

  • 2 cup cornmeal
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup buttermilk
  • 6 Tbsp butter melted
  • 2 large eggs


Creamed Chicken

  • Melt butter in skillet; add celery, mushrooms and onion and saute until golden.
  • Add flour, chicken broth and cream; cook until boiling, stirring constantly.
  • Stir in chicken and remaining seasonings. Heat thoroughly.

Egg Bread

  • Mix the cornmeal, salt, and soda in a bowl
  • Add buttermilk, eggs and melted butter to dry mixture. Stir until it is mixed thoroughly.
  • Pour into a greased 8×8 baking pan and bake 20-30 minutes until it cooked (approximately 25 minutes)
  • Remove from oven and cut into squares.
  • Place a square of egg bread on individual plates, Cut each square in half, and ladle chicken mixture liberally over bread.