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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken Chili Cobbler Ingredients:
16 oz frozen black eye peas |
2 tbsp butter |
1 lb smoked sausage, cut into 1/4 in slices |
1 large onion, sweet, diced |
1 poblano pepper, seeded and diced |
1/4 cup flour |
1 1/4 oz white chicken chili season mix |
3 cups chicken broth |
3 cups chicken, cooked, chopped |
8 4/5 oz ready-to-serve long grain and wild rice |
1 cup all-purpose baking mix |
3/4 cup milk |
1 egg, lightly beaten |
Directions:
1. cook peas according to directions. Drain.
2. Preheat oven to 425 degrees. melt butter in a Dutch oven over medium-high heat. Add the sausage and saute 3 minutes or until lightly browned. Add onions and pepper and saute 3 minutes. Add flour and seasoning. Cook, stirring constantly, 1 minute.
3. Gradually add the chicken broth, stirring loose particles from the bottom. cook, stirring constantly 3 minutes, or until broth thickens. Bring to a boil.
4. Stir together rice and baking mix. Make a well in the center of the mixture. Stir in milk and egg just until moistened.
5. Sppon chicken mixture into a lightly greased 13 x 9 inch baking dish. Spoon rice mixture on top.
6. Bake for 35 to 40 minutes or until crust is golden.
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