1 package Jiffy cornbread mix·
4-5 large chicken breasts
2 bay leaves
1/4 cup butter
1 can cream of chicken soup
1 can peeled, diced green chilies
1/4 cup diced onion
1 lb. shredded cheddar cheese (approx.)
Stew chicken with bay leaves and a little extra onion for 1 - 2 hours.
Bone and dice chicken. Reserve 1/2 cup chicken broth. Discard bay leaves. Sauté onion in butter. Add chilies, soup and the 1/2cup broth. Mix well. Bake cornbread according to directions on package. Don’t let cornbread get very brown. Combine chicken and soup/broth mixture. Pour onto top of baked cornbread. Put cheese on top - enough to cover it well.
Bake uncovered 30 minutes at 325 degrees. If frozen, allow extra time to bake.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment