1 tablespoon Worcestershire sauce
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
2 tablespoons vegetable oil
2 skinless, boneless chicken breast halves
5 strips bacon, cut into 1/2 inch strips
2 onions, diced
1/4 cup chopped green onion
1 tablespoon Worcestershire sauce
1 teaspoon vegetable oil
8 slices cooked bacon
Place Worcestershire sauce and flour in large saucepan. Bring to a boil; boil for 2 minutes or until thickened. Remove from heat and stir in salt, thyme, basil and oil. Cover saucepan and let stand for 10 minutes.
Heat oil in skillet over medium heat. Add chicken and brown in oil, then add onion into pan. Stirring well, cook over medium heat, stirring occasionally, until chicken is no longer pink. Remove chicken from pan and dice into smaller pieces.
Stir flour mixture, bacon and green onion into creole mixture; mix well. Simmer 15 minutes, or until rice mixture reaches desired consistency. Remove chicken and shred.
Stir chicken and corn into creole sauce. Mix thoroughly. Cover and refrigerate at least 1 hour or until serving.
⭐ ⭐ ⭐ ⭐ ⭐