Wednesday, October 12, 2011
2 carrots, peeled, halved then sliced, or 1 1/2 cups sliced baby carrots
2 tsp. chili powder
3 Tbsp. butter
3 Tbsp. flour
1 cup chicken broth
1 1/2 cups milk
2 cups cooked, diced chicken
1 15 oz. can black beans, rinsed and drained
1 15 oz. can corn, drained
1/4 tsp. salt
1 8.5 oz. box jiffy cornbread mix
1/3 cup milk
cheese , sour cream optional
1.Melt the butter over medium high heat. Saute green onions and carrots and chili powder, stirring ocassionally, until slightly softened, about 5 minutes.
2.Add the flour cook for 1 minute, stirring constantly. Add the chicken broth and stir well. Add the milk and stir constantly until the mixture thickens and comes to a boil, about 2-3 minutes. Stir in chicken, black beans, corn and salt.
3.Transfer the filling to 3-quart dish. Bake at 350 for about 20-25 minutes until the filling is bubbly and cornbread it cooked thru.
4.Meantime, add egg and milk to the cornbread mix and stir just until mixed. Remove the filling and spread the topping over the filling. Bake for an additional 20 minutes or until the top is golden brown and the filling is bubbly around the topping.
Top with cheese and sour cream