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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 tablespoons butter or margarine |
1 large sweet onion, chopped |
2 poblano chile peppers, seeded and diced |
3 garlic cloves, minced |
8 skinned and boned chicken breast halves, cut into bite-size pieces |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (10 3/4-ounce) can cream of chicken and mushroom soup, undiluted |
1 (8-ounce) container sour cream |
1 (8-ounce) package shredded sharp cheddar cheese |
cornbread waffles |
Directions:
1. Melt butter in a Dutch oven. Add onion, chile pepper, and garlic; sauté 5 minutes. Add chicken, salt, and pepper; cook, stirring often, 8 to 10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles.
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