This wonderful recipe comes from the 1954 Flako Recipe Album. Brush up on those cooking skills, this is a tricky one!  This recipe is the one in the lower right in the photo.

• 1 package Flakorn Corn Muffin Mix
• 1 egg
• 2/3 cup milk
• 2 (14 oz.) cans chicken fricassee

Empty contents of package into bowl; add egg and milk, and blend until dry ingredients are moistened. Turn into greased 8-inch (5 cup) ring mold. Bake at 400° (hot oven) 30 minutes. Remove from mold to serving plate and fill center with hot chicken fricassee. Makes 4 to 6 serving.

For Variety: Half fill greased corn stick pans with muffin batter. Bake at 400° (hot oven) 15 to 20 minutes. Serve topped with hot chicken fricassee.

Well my dear readers, you may need to get a little more creative with your cooking skills since I’ve never seen canned chicken fricassee… so making your own may be in order. I know, that wouldn’t be true this recipe and would probably taste way better with ho’made chicken fricassee, but dems the shakes. Of course if you do find chicken fricassee in a can, let me know!

Flakorn! How silly!