Chicken, Vegetable and Cornbread Cobbler

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READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons vegetable oil
  • 1
    lb boneless chicken thighs, cubed
  • 1
    large onion, chopped
  • 2
    teaspoons cajun seasoning
  • 1 34
    cups water
  • 1 12
    cups corn
  • 1 12
  • 2
    medium carrots, sliced
  • 1
    (8 1/2 ounce) box cornbread mix
  • 13
    cup milk
  • 1
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Heat oil in large skillet.
  • Add chicken and onion; sauté for 3-4 minutes until tender.
  • Sprinkle with Cajun seasoning and flour.
  • Stir to combine.
  • Whisk in water.
  • Bring to boil.
  • Add corn, lima beans, and carrots.
  • Bring to a simmer.
  • Reduce heat to low.
  • Cook covered for 15 minutes.
  • Pour into a 2-quart casserole dish.
  • Combine cornbread mix, milk and egg; mix well.
  • Drop by spoonfuls over chicken mixture.
  • Spread gently to cover, leaving a 1/2-inch border.
  • Bake 20 minutes or until cornbread is golden brown and filling is bubbly.
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