WHITE CHICKEN CHILI WITH CHEDDAR HUSHPUPPY CRUST
Great fall or winter meal, quick to put together if you've got some leftover chicken on hand. Recipe is from Martha White.
Provided by Pinay0618
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- HEAT oven to 400°F Heat oil over medium heat in 10 1/2-inch cast iron skillet. Add 1 cup onion, garlic, green pepper, cumin and chili powder; sauté about 3 to 5 minutes or until vegetables are tender. Add remaining filling ingredients; simmer about 10 minutes.
- BEAT egg in medium bowl. Add milk, butter and cornbread mix; mix well. Stir in 1/4 cup onion and cheese. Pour over chicken chili in skillet.
- BAKE 25 to 30 minutes or until cornbread is golden brown. Top with sour cream, salsa, and/or cilantro, if desired.
Nutrition Facts : Calories 462.4, Fat 17.2, SaturatedFat 6.7, Cholesterol 88.9, Sodium 656.8, Carbohydrate 51.4, Fiber 9.1, Sugar 9.6, Protein 26.8
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