Sauté onion in butter until soft; blend in bouillon cubes & onion salt. Stir in milk, Worcestershire & mustard. Cook over medium heat, stirring constantly until mixture thickens; continue boiling for 1 minute. Add chicken & vegetables. Place in 2-1/2 quart casserole. Prepare corn bread according to package directions but do not bake. Make a groove around edge of chicken mixture with back of spoon, pushing chicken to center of casserole. Spoon cornbread mixture carefully into groove. Bake in 400ºF.  oven for 25-30 minutes or until corn bread is golden brown & chicken mixture is bubbly. Serves 6.

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.