Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Creamy Poblano Chicken With Cornbread Waffles
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- #115740
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Poblano Chicken
3 tablespoons butter or margarine
1 large sweet onion, chopped
2 poblano chili peppers, seeded and diced
3 cloves garlic, minced
8 boneless, skinless chicken breast halves, cut into bite-size pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (10.75 ounce size) cream of chicken and mushroom soup, undiluted
1 container (8 ounce size) sour cream
1 package (8 ounce size) shredded sharp Cheddar cheese
Cornbread Waffles
1 1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 large egg
1 1/2 cup frozen white shoepeg corn, thawed
1 1/2 cup milk
1/4 cup butter or margarine, melted
directions
For Chicken: Melt butter in a Dutch oven. Add onion, chili pepper, and garlic. Saute for 5 minutes. Add chicken, salt, and black pepper. Cook, stirring often, for 8 to 10 minutes or until chicken is done.
Stir in soup and sour cream until smooth. Add cheese, and cook for 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles.
For Cornbread Waffles: Stir together first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients, then add to cornmeal mixture, stirring just until dry ingredients are moistened.
Bake waffles in a preheated, oiled waffle iron just until crisp.
Recipe Source: Southern Living
added by
MommyChristi
nutrition data
Nutritional data has not been calculated yet.
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