Creamy Poblano Chicken

READY IN: 40mins
Recipe by Toby Jermain

This recipe was originally served over cornbread waffles, which were a real big pain to make. Make cornbread instead! It's just as good and definitely gives you something to soak up the gravy !!!!

Top Review by Cilla Bug

I made this using colby jack cheese instead of sharp, and I used some corn that I had frozen myself. I loved the flavor. Even my picky 2 year old loved it. I can't wait to make it again. Thanks!

Ingredients Nutrition


  1. Prepare biscuits, and bake while fixing chicken.
  2. Melt butter in a Dutch oven or large heavy saucepan.
  3. Add onion, poblanos, and garlic, and saute for 5 minutes.
  4. Add chicken, salt, and pepper, and cook, stirring often, for 8-10 minutes or until chicken is done.
  5. Stir in soup and sour cream.
  6. Add cheese, and cook over low heat, stirring occasionally, for an additional 7-8 minutes or until cheese is melted.
  7. Serve over Cornbread Biscuits.
  8. Cornbread Biscuits: Stir together the first 5 ingredients in a large bowl.
  9. In a small bowl, stir together egg, milk, melted butter, and corn.
  10. When combined, add to dry mixture, and stir just until dry ingredients are moistened.
  11. Pour into a well greased 10" pie plate or 9x9" square pan.
  12. Score into wedges or squares, and bake in a preheated 375 degree F oven for 15-20 minutes or until done and golden brown.

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