Chicken and Peppers in a Cornbread Crust

Rating

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

 

Prep Time15 minsCook Time20 minsTotal Time35 minsYields8 ServingsDifficultyIntermediateCategory

Ingredients

 3 lbs - chicken breast boneless,skinless, cut into 1/2" cubes
 2 tsp - garlic salt
 1 tsp - chili powder
 ½ tsp - cayenne pepper
 ½ tsp - cumin
 ½ tsp - lemon pepper
  cup - butter
 4 oz - pimentos, diced (1 Jar)
 1 cup - deseeded poblano peppers, 1/8" diced
 ¼ cup - sour cream
 1 cup - Monterery Jack cheese, shredded
 ¼ cup - sugar, granulated
 3 each - eggs, large; slightly beaten
 ½ cup - butter, melted
  cup - 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.

Ingredients

 3 lbs - chicken breast boneless,skinless, cut into 1/2" cubes
 2 tsp - garlic salt
 1 tsp - chili powder
 ½ tsp - cayenne pepper
 ½ tsp - cumin
 ½ tsp - lemon pepper
  cup - butter
 4 oz - pimentos, diced (1 Jar)
 1 cup - deseeded poblano peppers, 1/8" diced
 ¼ cup - sour cream
 1 cup - Monterery Jack cheese, shredded
 ¼ cup - sugar, granulated
 3 each - eggs, large; slightly beaten
 ½ cup - butter, melted
  cup - 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.

Chicken and Peppers in a Cornbread Crust