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Creamy Poblano Chicken

Photo: Charles Walton; Styling: Buffy Hargett
Yield 6 to 8 servings

Ingredients

  • 3 tablespoons butter or margarine
  • 1 large sweet onion, chopped
  • 2 poblano chile peppers, seeded and diced
  • 3 garlic cloves, minced
  • 8 skinned and boned chicken breast halves, cut into bite-size pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (10 3/4-ounce) can cream of chicken and mushroom soup, undiluted
  • 1 (8-ounce) container sour cream
  • 1 (8-ounce) package shredded sharp Cheddar cheese
  • Cornbread Waffles

How to Make It

  1. Melt butter in a Dutch oven. Add onion, chile pepper, and garlic; sauté 5 minutes. Add chicken, salt, and pepper; cook, stirring often, 8 to 10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles.