Best Chicken Corn Cobbler Bowls Recipes

CHICKEN CORN COBBLER BOWLS

Chicken Corn Cobbler Bowls image

A contemporary way to enjoy comfort food.

Provided by Del Monte

Categories Trusted Brands: Recipes and Tips Del Monte

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons butter or olive oil
1 cup chopped onion
1 ½ pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 (14.75 ounce) can Del Monte® Cream Style Corn
1 (15.25 ounce) can Del Monte® Whole Kernel Corn, well drained
1 (8.5 ounce) package corn muffin mix
3 tablespoons milk
1 egg
1 cup shredded sharp Cheddar cheese, divided
6 cups packed baby spinach leaves
½ cup crisply cooked bacon, crumbled

Steps:

Heat oven to 400 degrees F. Melt butter in a 10-inch cast iron skillet or deep oven-proof skillet. Add onion and cook 5 minutes, stirring frequently. Add chicken and cook 6 minutes or until chicken is no longer pink inside. Remove from heat and stir in cream style corn and corn kernels.
Combine corn bread mix, milk and egg in a medium bowl. (Batter will be stiff.) Stir in 1/2 cup cheese. Using a large spoon, scoop batter into 6 mounds over the chicken mixture.
Bake 25 to 30 minutes or until bubbly and corn bread is golden brown. Remove from oven and top with remaining 1/2 cup cheese. Let stand 5 minutes for cheese to melt.
Arrange spinach evenly among 6 shallow bowls. Spoon one sixth of the chicken mixture and one corn biscuit over spinach in each bowl. Sprinkle evenly with bacon, if desired.

Nutrition Facts : Calories 655.9 calories, Carbohydrate 46.3 g, Cholesterol 154.1 mg, Fat 35.6 g, Fiber 3.1 g, Protein 37.1 g, SaturatedFat 13.8 g, Sodium 1633 mg, Sugar 6.1 g

CHICKEN CORN COBBLER BOWLS

Chicken Corn Cobbler Bowls image

How to make Chicken Corn Cobbler Bowls

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

2 Tbsp. butter or olive oil
1 cup chopped onion
1 1/2 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 can (14.75 oz.) Del Monte® Cream Style Corn
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained
1 pkg. (8.5 oz.) corn muffin mix
3 Tbsp. milk
1 egg
1 cup shredded sharp cheddar cheese, divided
6 cups packed baby spinach leaves
1/2 cup crisply cooked crumbled bacon, optional

Steps:

Heat oven to 400°F. Melt butter in a 10-inch cast iron skillet or deep oven-proof skillet. Add onion and cook 5 minutes, stirring frequently. Add chicken and cook 6 minutes or until chicken is no longer pink inside. Remove from heat and stir in cream style corn and corn kernels. Combine corn bread mix, milk and egg in a medium bowl. (Batter will be stiff.) Stir in 1/2 cup cheese. Using a large spoon, scoop batter into 6 mounds over the chicken mixture. Bake 25 to 30 minutes or until bubbly and corn bread is golden brown. Remove from oven and top with remaining 1/2 cup cheese. Let stand 5 minutes for cheese to melt. Arrange spinach evenly among 6 shallow bowls. Spoon one sixth of the chicken mixture and one corn biscuit over spinach in each bowl. Sprinkle evenly with bacon, if desired.