1 tablespoon vegetable oil
1 large onion, sliced
2 tablespoons garlic powder
1 cup cooked chicken breast meat
6 slices white bread
1 pinch salt
1 teaspoon ground black pepper
1/2 teaspoon white sugar
2 tablespoons butter or margarine, melted
2 cups milk
1 tablespoon cornstarch
In a large nonstick skillet over medium heat, oil the onion and garlic powder. Saute onions and garlic powder until onions are soft. Mix in chicken, stir briefly, and cook for about 20 minutes, or until chicken is no longer pink and juices run clear.
Mix flour into pan and stir constantly; do not brown. Top chicken with bread slices and salt, pepper and sugar. Pour chicken mixture over bread. Cover pan and cook over medium heat for 1 to 1 1 1/2 hours.
Stir margarine into pan and cook for 1 minute to tenderize. Stir in milk and cornstarch. Make sure chicken chicken mixture dries quickly in pan. Remove from heat and stir in cornstarch. Bring to a slow slowly simmer with lid spray.