Chicken-Chile Cobbler With Smoked Sausage and Black-Eyed Peas |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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For a speedier option, substitute 3 cups canned peas (about two 15-oz. cans). To ensure even baking, spread the Wild Rice Crust Batter over a hot filling. Ingredients:
1 (16 ounce) package frozen black-eyed peas |
2 tablespoons butter |
1 lb smoked sausage, cut in 1/4-inch-thick slices |
1 large sweet onion, diced |
1 large poblano pepper, seeded and diced |
1/4 cup all-purpose flour |
1 (1 1/4 ounce) envelope white chicken chili seasoning mix |
3 cups chicken broth |
3 cups chopped cooked chicken |
1 (8 7/8 ounce) envelope ready-to-serve long grain and wild rice blend |
1 cup baking mix |
3/4 cup milk |
1 large egg, lightly beaten |
Directions:
1. Cook peas according to package directions; drain.
2. Preheat oven to 425°. Melt butter in a Dutch oven over medium-high heat; add sausage, and sauté 3 minutes or until lightly browned. Add onion and poblano pepper, and sauté 3 minutes. Add flour and seasoning mix; cook, stirring constantly, 1 minute.
3. Gradually add chicken broth, stirring to loosen particles from bottom of Dutch oven. Cook, stirring constantly, 3 minutes or until broth begins to thicken. Stir in black-eyed peas and chicken, and bring to a boil.
4. Meanwhile, prepare Wild Rice Crust Batter: Stir together rice and baking mix ina large bowl. Make a well in center of mixture, and stir in milk and egg just until moistened.
5. Spoon hot chicken mixture into a lightly greased 13- x 9-inch baking dish. Spoon Wild Rice Crust Batter immediately over hot chicken mixture.
6. Bake at 425° for 35 to 40 minutes or until crust is golden brown and cooked through.
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