Ingredients:
3 tablespoons butter or 3 tablespoons margarine
1 large sweet onions, chopped
2 poblano chiles, seeded and diced
3 -4 cloves garlic, minced
4 -5 boneless skinless chicken breast halves, fat discarded,washed,dried,and cut into bite size pieces
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (10 3/4 ounce) cans cream of chicken and mushroom soup, undiluted
1 cup sour cream
8 ounces shredded sharp cheddar cheese ( about 2 cups)
1 1/2 cups cornmeal
1/2 cup flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 large eggs
1 1/2 cups milk
1/4 cup melted butter or 1/4 cup margarine
1 1/2 cups frozen white shoepeg corn, thawed or 1 1/2 cups other frozen corn kernels
Directions:
Prepare biscuits, and bake while fixing chicken.
Melt butter in a Dutch oven or large heavy saucepan.
Add onion, poblanos, and garlic, and saute for 5 minutes.
Add chicken, salt, and pepper, and cook, stirring often, for 8-10 minutes or until chicken is done.
Stir in soup and sour cream.
Add cheese, and cook over low heat, stirring occasionally, for an additional 7-8 minutes or until cheese is melted.
Serve over Cornbread Biscuits.
Cornbread Biscuits: Stir together the first 5 ingredients in a large bowl.
In a small bowl, stir together egg, milk, melted butter, and corn.
When combined, add to dry mixture, and stir just until dry ingredients are moistened.
Pour into a well greased 10″ pie plate or 9×9″ square pan.
Score into wedges or squares, and bake in a preheated 375 degree F oven for 15-20 minutes or until done and golden brown.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.