Sunday, February 24, 2013

Chicken Cowboy bake

Chicken Cowboy Bake

PREP: 20 minutes
BAKE: 30 minutes
YIELD: 6 servings

Cooking spray
1 medium onion, chopped
1 clove garlic, chopped
2 Tbs olive oil
1 lb boneless chicken breast, cubed
1 (10-oz) can tomatoes
1 cup frozen corn kernels
Pinch chili powder
1⁄2 tsp salt
Pinch of cayenne pepper
1 cup grated monterey jack cheese
For topping:

1 (8.5-oz) package corn-muffin mix
1. Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray. In a large skillet, sauté onion and garlic in oil for 2 minutes.

2. Add chicken and brown, then add tomatoes, corn, chili powder, salt, and pepper to skillet and cook 10 minutes, stirring occasionally. Pour into the pie pan, and top with grated cheese.

3. In a mixing bowl, prepare muffin mix according to package directions. Spread evenly over chicken mixture, and bake for 30 minutes, or until corn-muffin topping is lightly browned and filling is bubbling.
Chicken Cowboy Bake ~Frisky

PREP: 20 minutes
BAKE: 30 minutes
YIELD: 6 servings

Cooking spray
1 medium onion, chopped
1 clove garlic, chopped
2 Tbs olive oil
1 lb boneless chicken breast, cubed
1 (10-oz) can tomatoes
1 cup frozen corn kernels
Pinch chili powder
1⁄2 tsp salt
Pinch of cayenne pepper
1 cup grated monterey jack cheese
For topping:

1 (8.5-oz) package corn-muffin mix
1. Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray. In a large skillet, sauté onion and garlic in oil for 2 minutes.

2. Add chicken and brown, then add tomatoes, corn, chili powder, salt, and pepper to skillet and cook 10 minutes, stirring occasionally. Pour into the pie pan, and top with grated cheese.

3. In a mixing bowl, prepare muffin mix according to package directions. Spread evenly over chicken mixture, and bake for 30 minutes, or until corn-muffin topping is lightly browned and filling is bubbling.

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