Biscuit, Jalapeno Cornbread & Chicken Gravy Dish
Biscuit, Jalapeno Cornbread & Chicken Gravy Dish

Chicken and Peppers in a Cornbread Crust

September 28, 2016

Tender chicken breast and poblaño peppers sautéed in San Antonio River Mill Brand Champagne Chicken Gravy topped with a sweetened jalapeño cornbread crust.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 8 servings


3 lbs chicken breast boneless,skinless, cut into 1/2" cubes

2 tsp garlic salt

1 tsp chili powder

1 pouches of San Antonio River Mill Brand® Champagne Chicken Gravy Mix*, prepared

1 cup San Antonio River Mill Brand®Jalapeno Cornbread Mix*, prepared

1 cup San Antonio River Mill Brand® Country Style Biscuit Mix*, prepared

1 cup Monterery Jack cheese, shredded

1 cup deseeded poblano peppers, 1/8" diced

1/4 cup sugar, granulated

1/4 cup sour cream

1/3 cup sour cream

1/3 cup butter

1/2 tsp lemon pepper

1/2 tsp cumin

1/2 tsp cayenne pepper

1/2 cup butter, melted

4 pimentos, diced (1 Jar)

3 eggs, large; slightly beaten


1Spray coat 8 individual round or oval bakers.

2Preheat oven to 400˚F.

3Prepare Gravy according to package instructions; set aside.

4Sauté chicken and spices in melted butter. Remove from heat. Add pimentos and poblano peppers.

5Combine prepared gravy, 1/4 cup sour cream and Monterrey Jack cheese; blend well.

6Add gravy to chicken and peppers; mix well.

7Combine Cornbread Mix, Biscuit Mix and sugar; blend well. Stir in eggs, melted butter, and 1/3 cup sour cream. Stir until moist; set aside.

8Scoop approximately 1 cup of chicken and pepper filling into each baker, dividing evenly.

9Using a tablespoon, place 3 heaping spoonfuls of cornbread topping on each casserole.

10Place 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.


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