Creamy Poblano Chicken |
| Name: |
Cheryl Toppa |
| Base: |
Hickam AFB |
| Recipe: |
3 tbsp. butter or marg., 1 large sweet onion chopped, 2 poblano chile peppers (seeded and diced), 3 garlic cloves minced, 8 skinless & boneless chicken breast halves cut into bite-size pieces, 1 tsp. salt, 1/2 tsp.pepper, 1 (10 3/4 oz) can cream of chicken and mushroom soup (DO NOT ADD WATER), 1 8oz. container of sour cream, 1 8oz. package shredded sharp cheddar cheese, packaged or homemade cornbread waffles.
Melt butter in large pot. Add onion, chile pepper and garlic and saute for 5 minutes. Add chicken, salt and pepper and cook stirring often, 8-10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook 7-8 minutes or until cheese melts. Serve over cornbread waffles. Yield 6-8 servings. |
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