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Chicken and Peppers in a Cornbread Crust

Yields8 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

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

 1 pouch - 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
 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

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.

Nutrition Facts

Servings 0

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