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RECIPE # 5240 WHITE CHICKEN CHILI w/CHEDDAR HUSH PUPPY CRUST Tue Sept. 16, 2014

Posted at 8:09 AM, Sep 16, 2014
and last updated 2015-09-12 05:44:25-04

 Linda Carman / Martha White

 CHILI:

1 tablespoon Olive Oil

1 cup finely chopped onion

2 cloves garlic, minced

1 medium green bell pepper, chopped

1/2 teaspoon cumin

1 tablespoon chili powder

2 tablespoons lime juice

1 (19 oz.) can cannellini beans (white beans), drained

2 cups chopped cooked chicken

1 (14 oz.) can chicken broth

1 (4.5 oz.) can mild green chiles, drained

CRUST:

1 large egg

1/2 cup milk

3 tablespoons butter, melted

1 (6 oz.) package Martha White® Cotton Country® Buttermilk Cornbread Mix

1/4 cup finely chopped onion

1 cup (4 oz.) shredded Cheddar cheese

Sour cream, salsa, chopped cilantro

Preparation 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.