CHICKEN CHILE COBBLER

Chicken Chile Cobbler image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 10

Number Of Ingredients 13

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1 bag (16 oz) frozen black-eyed peas
2 tablespoons butter
1 lb smoked sausage, cut into1/4-inch slices
1 large sweet onion, finely chopped
1 large poblano chile, seeded, diced
1/4 cup Gold Medal™ all-purpose flour
1 package (1.25 oz) white chicken chili seasoning mix
3 cups Progresso™ chicken broth (from 32-oz carton)
3 cups chopped cooked chicken
1 package (8.8 oz) microwavable long-grain and wild rice mix
1 cup Original Bisquick™ mix
3/4 cup milk
1 egg, slightly beaten

Steps:

Heat oven to 425°F. Cook peas as directed on package; drain. In 4-quart ovenproof Dutch oven, melt butter over medium-high heat; cook sausage in butter 3 minutes or until lightly browned. Add onion and poblano chile; cook 3 minutes. Stir in flour and seasoning mix; cook and stir 1 minute. Gradually add broth, stirring to loosen particles from bottom of Dutch oven. Cook 3 minutes, stirring constantly, until broth begins to thicken. Stir in peas and chicken; heat to boiling.
In large bowl, stir together rice and Bisquick mix. Make well in center of mixture; stir in milk and egg just until moistened. Immediately spoon batter over hot chicken mixture in Dutch oven. Bake 35 to 40 minutes or until cooked through and crust is golden brown.

Nutrition Facts : Calories 434, Carbohydrate 34 g, Fat 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1184 mg