Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored 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.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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.
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