White Chicken Chili With Cheddar Hushpuppy Crust

READY IN: 1hr
Recipe by Pinay0618

Great fall or winter meal, quick to put together if you've got some leftover chicken on hand. Recipe is from Martha White.

Top Review by TexasKelly

We thought this was good. I didn't make any changes, except not to put any of the raw chopped onion into the hushpuppy batter- just personal preference. Instead I mixed in a bit more chopped green chilies, since I had bought a can larger than what was needed for the recipe. As it was cooking and I was cleaning the kitchen I saw my can of white beans sitting on the counter and realized I had forgotten to add them to the chili. Whoops. I made amends by putting some of the beans at the bottom of each of our bowls and spooning the chili over the top. The crust was good, but I am all about textures and didn't like how all the crust underneath was soggy. This did not bother my husband and son at all though. They both ate everything on their plates. Thanks for posting the recipe, we will surely make it again.

Ingredients Nutrition

Directions

  1. HEAT oven to 400°F Heat oil over medium heat in 10 1/2-inch cast iron skillet. Add 1 cup onion, garlic, green pepper, cumin and chili powder; sauté about 3 to 5 minutes or until vegetables are tender. Add remaining filling ingredients; simmer about 10 minutes.
  2. BEAT egg in medium bowl. Add milk, butter and cornbread mix; mix well. Stir in 1/4 cup onion and cheese. Pour over chicken chili in skillet.
  3. BAKE 25 to 30 minutes or until cornbread is golden brown. Top with sour cream, salsa, and/or cilantro, if desired.

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