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
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
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.