Creamed Chicken on Cornbread

This recipe was given to me by a friend, and I've made some adaptations to it. I leave out the mushrooms and the peas, and it is SCRUMPTIOUS! You can also leave out the sherry - I usually do., This is a fantastic meal - one of those foods that makes you feel good - true comfort food. I've served it to company many times, and it always receives raves. Make a salad to go with it, and you have a complete meal.

Creamed Chicken on Cornbread

1/2 cup butter
1/2 cup flour
1 teaspoon salt
2 cups chicken broth
2 cups light cream (half and half)
2 cups milk
4 cups chicken (cooked and chopped)
8 oz. can mushroom pieces, drained
3 oz. jar diced pimentos, drained
1/4 cup sherry
1 pkg. frozen peas (optional)(or one can of peas)
salt and pepper to taste
Corn meal muffins or sticks

Melt butter. Add flour and salt; cook until bubbly. Add chicken broth. Stir with a wire whisk until smooth. Add cream and milk. Simmer 30 minutes. When ready to serve, add the other ingredients and heat thoroughly.

Serve over corn meal muffins. Yield 6 to 7 servings.