Ingredients
3
tablespoons butter
2
poblano chiles, seeded and diced
1
medium onion, diced
1
medium red bell pepper, seeded and diced
3
cloves garlic, finely chopped
3
tablespoons Gold Medal™ all-purpose flour
1
can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
1
package (1 oz) Old El Paso™ chicken taco seasoning mix
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup Progresso™ chicken broth (from 32-oz carton)
3/4
cup half-and-half
2
cups shredded sharp Cheddar cheese (8 oz)
1/2
cup sour cream
3
cups shredded cooked chicken
1 1/2
cups Gold Medal™ all-purpose flour
1/2
cup yellow cornmeal
3
teaspoons baking powder
1/2
teaspoon salt
1/2
cup cold butter
1
cup shredded sharp Cheddar cheese (4 oz)
1
cup milk
Preparation
Heat oven to 400°F. Spray 3-quart baking dish with cooking spray.
In 4-quart saucepan, melt 3 tablespoons butter over medium heat. Cook poblano chiles, onion and bell pepper in butter 8 to 10 minutes or until softened. Add garlic and 3 tablespoons flour; cook 2 minutes, stirring frequently. Add tomatoes, taco seasoning mix, 1/2 teaspoon salt and the pepper. Cook and stir 1 minute.
Stir in broth and half-and-half; heat to boiling over medium-high heat. Cook and stir until thickened. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; stir in 2 cups cheese. When cheese has melted, fold in sour cream and chicken. Transfer to baking dish.
Meanwhile, in large bowl, mix 1 1/2 cups flour, the cornmeal, baking powder and 1/2 teaspoon salt. Cut in 1/2 cup butter until mixture is crumbly. Stir in 1/2 cup of the cheese and the milk just until moistened. Drop dough by 12 large spoonfuls (about 1/3 cup each) on top of hot filling. Sprinkle top with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until casserole is bubbly and biscuits are golden brown. Let stand 10 minutes before serving.
