Creamy Poblano Chicken

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons butter or 3 tablespoons margarine
• 1 large sweet onion, 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) can 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 egg
• 1 1/2 cups milk
• 1/4 cup melted butter or 1/4 cup margarine
• 1 1/2 cups frozen shoepeg corn, thawed or 1 1/2 cups other frozen corn kernels

Recipe

• 1 prepare biscuits, and bake while fixing chicken.
• 2 melt butter in a dutch oven or large heavy saucepan.
• 3 add onion, poblanos, and garlic, and saute for 5 minutes.
• 4 add chicken, salt, and pepper, and cook, stirring often, for 8-10 minutes or until chicken is done.
• 5 stir in soup and sour cream.
• 6 add cheese, and cook over low heat, stirring occasionally, for an additional 7-8 minutes or until cheese is melted.
• 7 serve over cornbread biscuits.
• 8 cornbread biscuits: stir together the first 5 ingredients in a large bowl.
• 9 in a small bowl, stir together egg, milk, melted butter, and corn.
• 10 when combined, add to dry mixture, and stir just until dry ingredients are moistened.
• 11 pour into a well greased 10" pie plate or 9x9" square pan.
• 12 score into wedges or squares, and bake in a preheated 375 degree f oven for 15-20 minutes or until done and golden brown.