Chicken and Peppers in a Cornbread Crust
Tender chicken breast and poblaño peppers sautéed in San Antonio River Mill Brand Champagne Chicken Gravy topped with a sweetened jalapeño cornbread crust.
Ingredients
Instructions
Spray coat 8 individual round or oval bakers.
Preheat oven to 400˚F.
Prepare Gravy according to package instructions; set aside.
Sauté chicken and spices in melted butter. Remove from heat. Add pimentos and poblano peppers.
Combine prepared gravy, 1/4 cup sour cream and Monterrey Jack cheese; blend well.
Add gravy to chicken and peppers; mix well.
Combine Cornbread Mix, Biscuit Mix and sugar; blend well. Stir in eggs, melted butter, and 1/3 cup sour cream. Stir until moist; set aside.
Scoop approximately 1 cup of chicken and pepper filling into each baker, dividing evenly.
Using a tablespoon, place 3 heaping spoonfuls of cornbread topping on each casserole.
Place filled casseroles onto baking sheets. Bake for 20 minutes. Rotate baking sheet and bake 10-12 minutes more or until golden brown on top, and toothpick comes out clean.
*note: each bag of Champagne Chicken Gravy Mix contains 3 pouches.
Ingredients
Directions
Spray coat 8 individual round or oval bakers.
Preheat oven to 400˚F.
Prepare Gravy according to package instructions; set aside.
Sauté chicken and spices in melted butter. Remove from heat. Add pimentos and poblano peppers.
Combine prepared gravy, 1/4 cup sour cream and Monterrey Jack cheese; blend well.
Add gravy to chicken and peppers; mix well.
Combine Cornbread Mix, Biscuit Mix and sugar; blend well. Stir in eggs, melted butter, and 1/3 cup sour cream. Stir until moist; set aside.
Scoop approximately 1 cup of chicken and pepper filling into each baker, dividing evenly.
Using a tablespoon, place 3 heaping spoonfuls of cornbread topping on each casserole.
Place filled casseroles onto baking sheets. Bake for 20 minutes. Rotate baking sheet and bake 10-12 minutes more or until golden brown on top, and toothpick comes out clean.
