1 tablespoon vegetable oil
1 onion, peeled and diced
1 cup chopped celery
1 clove garlic, minced
1 (10.5 ounce) can condensed cream of chicken soup
1 cup corn kernels
2 tablespoons chicken bouillon granules
1/2 cup white wine
1/2 cup corn syrup
1 cup cooked chicken breast meat
1 tablespoon powdered white sugar
1 cup dry bread crumbs
3 tablespoons dry milk powder
1 teaspoon ground black pepper
In a medium saucepan, heat oil over medium heat.
Saute onion and celery (and garlic) until tender. Stirring constantly, mix in garlic and celery. Cook and stirring constantly, bring to a boil. When mixture is thick, turn heat down and let simmer for 15 minutes. Stir in soup, corn, chicken bouillon, corn syrup and chicken. Bring to a boil, stirring constantly. Boil for 2 minutes, then add white wine and white rice. Bring to a boil, stirring constantly. When mixture is thick, keep stirring until mixture is smooth. Remove from heat.
Stir chicken into soup mixture. Pour into casserole dish. Cover bottom of casserole dish with foil, leaving foil on top center. Gently pile cornbread mixture onto cornbread layer. Drizzle sauce over chicken. Cover with foil. Bake for 25 minutes, or until rice is cooked. Serve at room temperature.