Thursday, April 29, 2010
Aunt Lucille's Hot and Spicy Chicken Pie
In other words, this week it's time to play. And play I did, as you'll see from the heavily annotated ingredient list below.
Turned out awesome. Take it as it is, or play around with it a bit more. This is gooooood food, and there's not much you can do to make good food bad, especially when you're a food lover, as I'm sure all of us here are.
Aunt Lucille's Hot and Spicy Chicken Pie [with my italicized tweaks in brackets]
1/2 package of frozen corn [I used about 3/4 of a largish package]
1/2 cup chicken broth [My chicken broth is frozen in 6-ounce jars, so that's what I used]
1/2 cup sliced celery
1 medium onion, sliced thin [I just chopped it somewhat coarsely]
1/2 cup salsa [I used a bit more]
4 teaspoons cornstarch
1 8.5-ounce package of cornbread mix [Two things here: I used a 12-ounce package, and found it was just barely enough. Also, if I'd had the time, I'd have made my own cornbread batter rather than rely on a mix. Next time.]
1-1/2 cups shredded cheddar cheese [I'm the only one who likes cheese, so I left it out of the recipe below, and instead sprinked shredded cheese over my portion of the pie]
6-8 ounces canned, diced chili peppers, drained
1. Preheat oven to 425 degrees.
3. Simmer, uncovered, 10 to 15 minutes.
4. Add salsa.
6. In a separate bowl, prepare cornbread mix as directed on package.
8. Bake for 20 minutes, until cornbread topping is brown.