1lbboneless skinless chicken breastscut into ½-inch pieces
½teaspoonpeppered seasoned salt
1large onionchopped (1 cup)
1jar chicken gravy
1bag frozen broccolicarrots and cauliflower
½cupsour cream
1pouch6.52 oz cornbread and muffin mix
⅓cupmilk
2tablespoonsbuttermelted
1egg
2tablespoonsshredded Parmesan cheese
Instructies
Heat oven to 400°F.
Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
Sprinkle chicken with seasoned salt.
In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is browned.
Stir in gravy.
Heat to boiling.
Reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center.
Meanwhile, place vegetables in colander.
Rinse with hot water until thawed.
Remove chicken mixture from heat.
Stir in vegetables and sour cream; spoon into baking dish.
In medium bowl, mix cornbread mix, milk, butter and egg with spoon just until moistened (batter will be lumpy).
Drop batter by spoonfuls into baking dish, around edges of warm chicken mixture.
Sprinkle cheese over batter.
Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown.
Let stand 5 minutes before serving.
Notes / Tips / Wine Advice:
Quick Variation:This recipe will work with lots of other vegetable combinations. Let your family pick their favorite, or you can substitute leftover cooked vegetables for the frozen vegetables.
In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp.
Transfer from skillet to paper towels; drain and cool.
Crumble; set aside.
Discard all but 2 tablespoons bacon drippings in skillet.
Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.
Sprinkle mushroom mixture with flour; stir until moistened.
Stir in broth and salt.
Cook about 2 minutes, stirring frequently, until mixture boils and thickens.
Stir in chicken; sprinkle with Swiss chard.
Cover; cook 2 to Minutes or until Swiss chard is partially softened.
Remove ¼ cup of the Swiss chard; reserve.
Stir bacon into mixture in skillet.
Pour chicken-mushroom mixture into casserole.
Heat sweet potatoes as directed on bag until 160°F; stir.
Swirl reserved Swiss chard into sweet potatoes with spoon.
Spoon evenly over mushroom mixture; spread evenly.
Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown.
In 2-quart microwavable casserole, place butter, onion, garlic, salt and pepper.
Cover tightly; microwave on High about 3 minutes or until onion is soft.
Add rice; stir to coat with butter.
Cover; set aside.
In 4-cup microwavable measuring cup, place broth and water.
Microwave uncovered 5 minutes or until hot.
Pour into rice mixture; stir.
Cover tightly; microwave on High 5 minutes or until mixture is boiling.
Stir mixture; stir in squash.
Cover tightly; microwave on Medium (50%) 12 minutes.
Stir; continue to cook on Medium (50%) 5 to 7 minutes longer or until rice is just tender and most of liquid is absorbed.
Stir in maple syrup.
Top with cheese and sage.
Serve immediately.
Notes / Tips / Wine Advice:
Time saver
Microwave ovens vary, so know what to look for in the finished dish. Almost all of the liquid should be absorbed and the grains of rice should be tender but not mushy. If your rice needs more time or there’s still too much liquid, add a couple more minutes to the microwaving time, being sure to continue microwaving on Medium (50%).
