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Mini Corn Bread Chicken Bake

Get ready for a recipe that's easy as pie!

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INGREDIENTS

Servings: 4

Filling

1 tablespoon vegetable oil

1 cup onion, diced

1 package PERDUE© Diced Chicken

2 tablespoons taco seasoning

15 ounces black beans, drained and rinsed

1 cup corn, canned or frozen

1 cup salsa

Biscuit Topping

1⅔ cup flour

3 tablespoons cold unsalted butter, cut into ¼-inch pieces

1 tablespoon baking powder

1 teaspoon garlic powder

1½ teaspoons salt

1 cup shredded cheddar cheese

1 cup whole milk or buttermilk

PREPARATION

1. Preheat oven to 400℉/200ºC.


2. Heat a large pot over medium-high heat; add the oil and onion. Sauté until tender, about 2-3 minutes. 


3. Add the Perdue Diced Chicken pieces and taco seasoning. Brown the meat on both sides.  


4. Add black beans, corn, and salsa; stir to combine. Pour the mixture into four large ramekins (or an 8x8-inch baking dish). Set aside.


5. Add flour to a large mixing bowl. Add the cold butter. Using a fork, crumble the butter into the flour. There should be small bits of butter distributed throughout. Add baking powder, salt, garlic powder, and cheddar; stir to combine. Pour in the milk and fold just until a soft dough forms. 


6. Top the ramekins with biscuit topping. Transfer to the oven. Bake 15-20 minutes, until the biscuit topping is cooked through and golden brown.  


7. Serve immediately.


8. Enjoy!

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