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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe was originally served over cornbread waffles, which were a real big pain to make. Make cornbread instead! It's just as good and definitely gives you something to soak up the gravy !!!! Ingredients:
3 tablespoons butter or 3 tablespoons margarine |
1 large sweet onion, chopped |
2 poblano chiles, seeded and diced |
3 -4 cloves garlic, minced |
4 -5 boneless skinless chicken breast halves, fat discarded,washed,dried,and cut into bite size pieces |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 (10 3/4 ounce) can cream of chicken and mushroom soup, undiluted |
1 cup sour cream |
8 ounces shredded sharp cheddar cheese (about 2 cups) |
1 1/2 cups cornmeal |
1/2 cup flour |
2 1/2 teaspoons baking powder |
2 tablespoons sugar |
1 teaspoon salt |
1 large egg |
1 1/2 cups milk |
1/4 cup melted butter or 1/4 cup margarine |
1 1/2 cups frozen white shoepeg corn, thawed or 1 1/2 cups other frozen corn kernels |
Directions:
1. Prepare biscuits, and bake while fixing chicken.
2. Melt butter in a Dutch oven or large heavy saucepan.
3. Add onion, poblanos, and garlic, and saute for 5 minutes.
4. Add chicken, salt, and pepper, and cook, stirring often, for 8-10 minutes or until chicken is done.
5. Stir in soup and sour cream.
6. Add cheese, and cook over low heat, stirring occasionally, for an additional 7-8 minutes or until cheese is melted.
7. Serve over Cornbread Biscuits.
8. Cornbread Biscuits: Stir together the first 5 ingredients in a large bowl.
9. In a small bowl, stir together egg, milk, melted butter, and corn.
10. When combined, add to dry mixture, and stir just until dry ingredients are moistened.
11. Pour into a well greased 10 pie plate or 9x9 square pan.
12. Score into wedges or squares, and bake in a preheated 375 degree F oven for 15-20 minutes or until done and golden brown.
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