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Category: Main Course Meals
Prep Time: 30 Cook Time: 25 Total Time: 55
Serves 4
Ingredients:
6 ounces chicken breast, boneless, skinless
1 tablespoon oil
1/2 medium yellow onion, chopped
3/4 cup chopped bell peppers
3/4 cup canned mushrooms, stems and pieces, drained
1 teaspoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped fine
1 1/2 teaspoon southwestern seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large garlic clove, minced
2 cups chicken stock, heated to warm in microwave
1 tablespoon dried mushroom powder*
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
cold water to make cornstarch slurry
1/2 cup frozen corn niblets
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1 8.5 ounce Jiffy Corn muffin box mix**
Directions:
Put oil in a large skillet and heat to medium. Cut the chicken in 1" chunks. Add chicken to hot skillet. Season with southwestern seasoning, salt, pepper, thyme and rosemary. Stir chicken till it's cooked through. Remove from pan and set aside.
Add onion, peppers and mushrooms. You may need to add a little more oil if your skillet is dry. Saute till soft. Add garlic and cook 1 minute. Remove from skillet and set aside.
Add to skillet the warm chicken stock, mushroom powder* and milk. Add 1/4 teaspoon each of salt and black pepper. Simmer on low till heated. Add frozen corn niblets and cook another couple minutes.
Preheat oven to 400° F.
When liquids start to bubble, add enough water to the corn starch in a cup just to make it pourable. Mix well with a fork. Slowly add to bubbling liquid and whisk in constantly until it thickens like gravy. Don't add any more cornstarch slurry than you need to. Cook on medium-low for 5 minutes. Add sour cream and stir in till well blended.
Add chicken and veggies back into gravy mixture.
Pour chicken mixture in an 8" x 8" baking dish that's been sprayed with non-stick cooking spray. Sprinkle with cheddar cheese.
**Mix up Jiffy cornbread mix according to directions on box. Gently pour over chicken mixture and spread out evenly to the edges.
Place in preheated 400° F. oven for 25 minutes or till corn bread topping is done and light golden brown. Let set on stove top for 10 minutes before serving to rest.
*For the powdered mushrooms, I buy a jar of dehydrated mushrooms and put them in the blender to make a fine powder. If you can't find dehydrated mushrooms, that's OK. Just leave it out.
**For the Jiffy Cornbread Mix, be sure to check the box for the ingredients you will need to make it.
Recipe Source: My own creation
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Chicken Cornbread Casserole
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Really yummy! I also added 1/8 teaspoon of jalepeno powder to the cornbread mix for a little kick. If you don't have the powder, you can just finely chop up a small jalepeno and add about 1 or 2 teaspoons to the corn muffin batter.
Category: Main Course Meals
Prep Time: 30 Cook Time: 25 Total Time: 55
Serves 4
Ingredients:
6 ounces chicken breast, boneless, skinless
1 tablespoon oil
1/2 medium yellow onion, chopped
3/4 cup chopped bell peppers
3/4 cup canned mushrooms, stems and pieces, drained
1 teaspoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped fine
1 1/2 teaspoon southwestern seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large garlic clove, minced
2 cups chicken stock, heated to warm in microwave
1 tablespoon dried mushroom powder*
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
cold water to make cornstarch slurry
1/2 cup frozen corn niblets
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1 8.5 ounce Jiffy Corn muffin box mix**
Directions:
Put oil in a large skillet and heat to medium. Cut the chicken in 1" chunks. Add chicken to hot skillet. Season with southwestern seasoning, salt, pepper, thyme and rosemary. Stir chicken till it's cooked through. Remove from pan and set aside.
Add onion, peppers and mushrooms. You may need to add a little more oil if your skillet is dry. Saute till soft. Add garlic and cook 1 minute. Remove from skillet and set aside.
Add to skillet the warm chicken stock, mushroom powder* and milk. Add 1/4 teaspoon each of salt and black pepper. Simmer on low till heated. Add frozen corn niblets and cook another couple minutes.
Preheat oven to 400° F.
When liquids start to bubble, add enough water to the corn starch in a cup just to make it pourable. Mix well with a fork. Slowly add to bubbling liquid and whisk in constantly until it thickens like gravy. Don't add any more cornstarch slurry than you need to. Cook on medium-low for 5 minutes. Add sour cream and stir in till well blended.
Add chicken and veggies back into gravy mixture.
Pour chicken mixture in an 8" x 8" baking dish that's been sprayed with non-stick cooking spray. Sprinkle with cheddar cheese.
**Mix up Jiffy cornbread mix according to directions on box. Gently pour over chicken mixture and spread out evenly to the edges.
Place in preheated 400° F. oven for 25 minutes or till corn bread topping is done and light golden brown. Let set on stove top for 10 minutes before serving to rest.
*For the powdered mushrooms, I buy a jar of dehydrated mushrooms and put them in the blender to make a fine powder. If you can't find dehydrated mushrooms, that's OK. Just leave it out.
**For the Jiffy Cornbread Mix, be sure to check the box for the ingredients you will need to make it.
Recipe Source: My own creation
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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