Creamy Poblano Chicken

Recipe by Toby Jermain
READY IN: 40mins




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