Chicken-Chile Cobbler with Smoked Sausage and Black-eyed Peas

Categories: Casseroles- One Dish Meals- Stir Fry

Ingredients

• 1 (16 oz.) pkg. frozen black-eyed peas
• 2 Tbsp. butter
• 1 lb. smoked sausage, cut in 1/4 inch thick slices
• 1 large sweet onion, diced
• 1 large poblano pepper, seeded and diced
• 1/4 cup all-purpose flour
• 1 (1.25 oz.) envelope white chicken chili seasoning mix
• 3 cups chicken broth
• 3 cups chopped cooked chicken
• Wild Rice Crust Batter:
• 1 (8.8 oz.) pouch ready-to serve long-grain and wild rice mix
• 1 cup all-purpose baking mix
• 3/4 cup milk
• 1 large egg, lightly beaten

Directions

1. Cook peas according to package directions; drain.
2. Preheat oven to 425 degrees. Melt butter in a Dutch oven over medium-high heat; add sausage, and saute 3 minutes or until lightly browned. Add onion and poblano pepper, and saute 3 minutes. Add flour and seasoning mix; cook , stirring constantly, 1 minute.
3. Gradually add chicken broth, stirring to loosen particles from bottom of Dutch oven. Cook, stirring constantly, 3 minutes or until broth begins to thicken. Stir in black-eyed peas and chicken, and bring to a boil.
4. Meanwhile prepare Wild Rice Crust Batter as directed. Spoon hot chicken mixture into a lightly greased 13 × 9 inch baking dish. Spoon Wild Rice Crust Batter immediately over hot chicken mixture.
5. Bake at 425 degrees for 35 to 40 minutes or until crust is golden brown and cooked through.

6. Wild Rice Crust Batter:

7. Stir together rice and baking mix in a large bowl. Make a well in center of mixture and stir in milk and egg just until moistened. Use immediately.

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