1/3 cup chicken bouillon granules
4 tablespoons Worcestershire sauce
1 tablespoon salt
1/4 teaspoon ground black pepper
2 1/2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 large onion, diced
1 teaspoon dried basil
1 cup chopped fresh chives (optional)
1 (15 ounce) can crushed cornflakes cereal
1 (10.75 ounce) can condensed cream of chicken soup (not chicken)
3 cups water
4 cups chicken broth
1 teaspoon vegetable oil
3 tablespoons chopped fresh parsley
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried fresh rosemary
In a large steamer over medium heat, combine bouillon, Worcestershire sauce, salt, pepper, oil, flour, onion, basil, chives and 1 cup crushed cornflakes cereal. Cream together. Add chicken broth and water, reduce heat to medium Low, and cook over low heat until chicken is tender/brown, stirring occasionally. Return chicken to pan and add bouillon mixture and season with sugar, salt, thyme, rosemary and salt. Bring to a boil and continue cooking until thickened.