Creamy Chicken Shortcake

• 1 (10 oz.) pkg. cornbread mix
• 2 slices bacon, cut crosswise in narrow strips
• 2 Tbsp. butter or margarine
• 3 Tbsp. flour
• 1 c. chicken broth
• 1 c. milk
• 1/4 c. chopped onion
• 2 Tbsp. chopped pimento
• 2 drops hot pepper sauce
• 2 1/2 c. cubed cooked chicken

1. Prepare cornbread mix according to package directions.
2. While it's baking, fry bacon in medium size saucepan until lightly browned.
3. Add butter; heat until melted.
4. Stir in flour until blended.
5. Gradually stir in broth, then milk.
6. Stir over medium heat until mixture simmers.
7. Simmer, stirring often, for 4 minutes, until thickened.
8. Add green onion, pimento, hot pepper sauce and chicken; cook and stir for about 2 minutes.
9. Cut cornbread into 8 squares.

cornbread mix, bacon, butter, flour, chicken broth, milk, onion, pimento, pepper, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468944 (may not work)