Back in April, I pinned a recipe from Jane's Adventures in Dinner for a Chicken Chilli Pie.
Jane has one of my favorite cooking blogs. It's always something fun (and no, she's not paying me to say all these nice things! I just really love her blog!)
Anyhoo, I figured it was time to try a recipe I was sure was going to be a sure thing...with a few tweaks. The recipe has a great foundation: Chilli and cornbread. What can possibly go wrong?
Hey, don't get ahead of me ;)
And for the record, the only thing that went wrong was me not making enough! It was a HUGE hit!
I started with her basic chilli recipe and tailored it to our family's tastes. We like a bold chilli flavor. I also like to add veggies to anything I can. Chilli is a fantastic way to get the extra veggies in without making it obvious. The Boy has some texture issues and will only eat corn mixed in to things like mashed potatoes and chilli.
Chicken Chilli Pie
1 small onion, diced
3 cloves garlic chopped
3 T oil
1 T cumin
2 T chili powder
1/2 t cinnamon
2 cans any variety beans (I used chili beans and ranch beans)
1 can corn
1 can diced tomatoes
1 small can tomato paste
2 C diced chicken breast (can use rotisserie chicken to speed things up)
2 C shredded cheddar cheese
Cornbread mix (I used two cans of Krusteaz one step. That was too much and it took FOREVER to cook. Use one box Krusteaz if you want this done in under an hour with a thinner layer of cornbread.)
In a skillet saute the onion and garlic in oil. Add seasonings and chicken. Cook until the chicken is done. Then add the beans, corn, tomatoes, tomato paste and heat through.
Spread in a 9X13 pan and top with cheddar cheese. Prepare the cornbread according to the directions, then spread it on top of the cheese.
Bake in 350 oven for 20 minutes (40 if you use two boxes of cornbread).
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