-
-
My review
Chicken Corn Cobbler Bowls
34
Del Monte
"A contemporary way to enjoy comfort food."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 621Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
9/24/2017
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...
10/3/2018
My husband loves corn and cornbread so it was a big hit. I was concerned because there was limited spices but turned out to be very tasty.
9/20/2018
Needs flavor! No seasoning. I added/changed: 3 cloves garlic, a whole medium onion, 1 tsp cumin, 1 tsp chili powder, salt, pepper, juice of 1/2 lime, 1/2 cup chicken stock (it was very dry),...