Face it, we’re sometimes just NOT in the mood to turn on the stove, heat up the kitchen, and get excited about dinner. Even so, hunger may spur our kitchen adventure, or we may just simply have thawed chicken breasts and then…wasn’t in the mood to cook.
That’s when we’re apt to get creative, I suppose. Like most creations, its one born of necessity. That was me tonight. I didn’t feel like cooking, had thawed the chicken two days ago, and it needed used…in the mood or not!
I looked at the pantry…I thought…and then simply cut the two chicken breasts into bite sized pieces and put it in a large microwavable casserole dish. Next, I took a cooked poblano pepper, and pulled it into strips, discarding the core with the seeds and stem. There was a few pieces of cooked onion, so that went into the casserole too.
Next there was a can of corn, followed by a can of creamed corn. It was all stirred together, and a few tablespoons of butter was cut into pats and put on top before popping it into the microwave for 8 minutes. It got a stir…I also added about 1/2 tsp. rosemary, and then returned to the microwave for another 8 minute round.
With that, the meat seemed to be cooked (the major concern) and then I had a moment of inspiration after talking to friends….I’d top it with some cornbread. I had white cornbread mix and I mixed up about 2 cups with the normal ingredients for cornbread…and added about 3/4 c. of water to thin the mixture out. (I wanted it to flow over the top rather than glob on top.) With that, it went into the convection oven to cook the cornbread until its lightly golden brown.
To make it a bit easier to repeat, here’s the ingredients.
Chicken, corn and chili pepper casserole
- 2 chicken breasts, cut into bite sized pieces
- 1 or 2 poblano chilies, cooked and then torn into strips
- 1 can creamed corn
- 1 can whole kernel corn
- 1/4 c. sauteed chopped onion
- 1/2 tsp. rosemary
- 1 c. shredded cheddar cheese
Top this with a batch of your favorite cornbread (about 2 cups of dry mixture will be about right) but make it a bit thinner so it will flow over the top of the corn & chicken mixture. Top with shredded cheddar cheese.
This will serve 4-8 people, depending on what you serve with it.