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Total Time
40mins
Prep 20 mins
Cook 20 mins

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 !!!!

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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!