Chicken, Vegetable and Cornbread Cobbler

I copied this recipe some time ago--don't remember where.

Ready In:
40mins
Serves:
Units:

ingredients

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

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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RECIPE MADE WITH LOVE BY

@katybugkaren
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@katybugkaren
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"I copied this recipe some time ago--don't remember where."
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  1. katybugkaren
    I copied this recipe some time ago--don't remember where.
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