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Chicken Corn Cobbler Bowls

Del Monte

"A contemporary way to enjoy comfort food."
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55 m servings 621 cals
Original recipe yields 6 servings

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  1. Heat oven to 400 degrees F. Melt butter in a 10-inch cast iron skillet or deep oven-proof skillet. Add onion and cook 5 minutes, stirring frequently. Add chicken and cook 6 minutes or until chicken is no longer pink inside. Remove from heat and stir in cream style corn and corn kernels.
  2. Combine corn bread mix, milk and egg in a medium bowl. (Batter will be stiff.) Stir in 1/2 cup cheese. Using a large spoon, scoop batter into 6 mounds over the chicken mixture.
  3. Bake 25 to 30 minutes or until bubbly and corn bread is golden brown. Remove from oven and top with remaining 1/2 cup cheese. Let stand 5 minutes for cheese to melt.
  4. Arrange spinach evenly among 6 shallow bowls. Spoon one sixth of the chicken mixture and one corn biscuit over spinach in each bowl. Sprinkle evenly with bacon, if desired.

Nutrition Facts

Per Serving: 621 calories; 35 g fat; 38.8 g carbohydrates; 36.5 g protein; 154 mg cholesterol; 1449 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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My family absolutely loved this and I will be making it again soon. I followed the recipe except that I seasoned the chicken with salt, pepper and a dash of garlic powder and cayenne. It was ea...