Chicken Corn Bread Bake Recipe

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Stick-to-your-ribs comes to mind with this terrific chicken casserole variation topped with savory corn bread and cheese.
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  • 1 tablespoon oil
  • 2 pounds chicken breasts, boneless, skinless, cubed
  • 1 onion, large, chopped
  • 1 green pepper, seeded and diced
  • 1 jalapeño pepper, seeded and chopped fine
  • 2 cloves (to 3 cloves) garlic, chopped fine, adjust to taste
  • 2 tablespoons flour
  • 2 teaspoons chili powder, adjust to taste
  • 1 cup chicken broth
  • 1/2 cup sliced green olives
  • (small jar) pimentos, chopped
  • 1/2 teaspoon cumin, adjust to taste
  • salt and pepper to taste
  • 1 cup chicken broth
  • 1 cup cornmeal, yellow
  • 1 1/2 cups water
  • 3/4 cup cheddar cheese, extra sharp, shredded
  • chives and parsley snips for garnish
30 mins
30 mins
  • Preheat oven to 350º F. Grease baking pan or casserole.
  • FILLING: In a heavy skillet, heat oil and brown chicken cubes for 5 to 7 minutes over medium heat. Add onions, peppers and garlic. Cook approximately 8 to 9 minutes, stirring occasionally.
  • Dust mixture with flour and stir. Add broth and seasonings, reduce heat to low. Cook mixture until sauce thickens, approximately 5 minutes. Stir in olives and pimentos. Season to taste.
  • Pour mixture into prepared baking dish or casserole.
  • TOPPING: In a sauce pan, heat broth to boiling. In a separate bowl, blend water and cornmeal. Whisk cornmeal mixture into boiling broth until broth thickens. Spread over chicken mixture.
  • Bake uncovered for 25 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake an additional 5 minutes.
  • Cool for 10 to 15 minutes before serving. Garnish as desired.
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