CREAMY POBLANO CHICKEN

Creamy Poblano Chicken image

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 !!!!

Provided by Toby Jermain

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

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

Steps:

Prepare biscuits, and bake while fixing chicken.
Melt butter in a Dutch oven or large heavy saucepan.
Add onion, poblanos, and garlic, and saute for 5 minutes.
Add chicken, salt, and pepper, and cook, stirring often, for 8-10 minutes or until chicken is done.
Stir in soup and sour cream.
Add cheese, and cook over low heat, stirring occasionally, for an additional 7-8 minutes or until cheese is melted.
Serve over Cornbread Biscuits.
Cornbread Biscuits: Stir together the first 5 ingredients in a large bowl.
In a small bowl, stir together egg, milk, melted butter, and corn.
When combined, add to dry mixture, and stir just until dry ingredients are moistened.
Pour into a well greased 10" pie plate or 9x9" square pan.
Score into wedges or squares, and bake in a preheated 375 degree F oven for 15-20 minutes or until done and golden brown.

*** Explore more Creamy Poblano Chicken Recipes »

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