I loved this dish! Since I was just making it for me and my daughter, I cut the recipe in half and cooked in an 8 x 8 pan. Other changes: used one whole egg, most of a can of the green chiles (and it still wasn't very spicy), no mushrooms, and mexican shredded cheese. As suggested, I cooked the cornbread mixture first for about 12 minutes while I cooked my chicken in the skillet. I should mention that I did use some of a taco seasoning packet to flavor the chicken while cooking.Also, I'm not sure if you really need the cream of mushroom soup that many have added. I almost added it, but decided to go without and mine turned out awesome! Not soggy at all and a good mixture of sweet (from the corn bread mixture) and spice & flavor. Pretty easy to make and tasted great as leftovers. Definitely adding this one to my list of regulars. A great comforting, filling, yet unique dinner option!
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I loved this dish! Since I was just making it for me and my daughter, I cut the recipe in half...