Tender chicken breast and poblaño peppers sautéed in San Antonio River Mill Brand Champagne Chicken Gravy topped with a sweetened jalapeño cornbread crust.
3lbs- chicken breast boneless,skinless, cut into 1/2" cubes
2tsp- garlic salt
1tsp- chili powder
½tsp- cayenne pepper
½tsp- cumin
½tsp- lemon pepper
⅓cup- butter
4oz- pimentos, diced (1 Jar)
1cup- deseeded poblano peppers, 1/8" diced
¼cup- sour cream
1cup- Monterery Jack cheese, shredded
¼cup- sugar, granulated
3each - eggs, large; slightly beaten
½cup- butter, melted
⅓cup- sour cream
Instructions
1
Spray coat 8 individual round or oval bakers.
2
Preheat oven to 400˚F.
3
Prepare Gravy according to package instructions; set aside.
4
Sauté chicken and spices in melted butter. Remove from heat. Add pimentos and poblano peppers.
5
Combine prepared gravy, 1/4 cup sour cream and Monterrey Jack cheese; blend well.
6
Add gravy to chicken and peppers; mix well.
7
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.
8
Scoop approximately 1 cup of chicken and pepper filling into each baker, dividing evenly.
9
Using a tablespoon, place 3 heaping spoonfuls of cornbread topping on each casserole.
10
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.
3lbs- chicken breast boneless,skinless, cut into 1/2" cubes
2tsp- garlic salt
1tsp- chili powder
½tsp- cayenne pepper
½tsp- cumin
½tsp- lemon pepper
⅓cup- butter
4oz- pimentos, diced (1 Jar)
1cup- deseeded poblano peppers, 1/8" diced
¼cup- sour cream
1cup- Monterery Jack cheese, shredded
¼cup- sugar, granulated
3each - eggs, large; slightly beaten
½cup- butter, melted
⅓cup- sour cream
Directions
1
Spray coat 8 individual round or oval bakers.
2
Preheat oven to 400˚F.
3
Prepare Gravy according to package instructions; set aside.
4
Sauté chicken and spices in melted butter. Remove from heat. Add pimentos and poblano peppers.
5
Combine prepared gravy, 1/4 cup sour cream and Monterrey Jack cheese; blend well.
6
Add gravy to chicken and peppers; mix well.
7
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.
8
Scoop approximately 1 cup of chicken and pepper filling into each baker, dividing evenly.
9
Using a tablespoon, place 3 heaping spoonfuls of cornbread topping on each casserole.
10
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.
