Recipe Monday

It's Monday and that means another recipe to help you out with a dinner idea this week.

I made this a couple of weeks ago, and it is just so yummy. Very filling and it makes a bunch!

Chicken-Chile Cobbler with Smoked Sausage & Black-eyed Peas
1 (16 oz) pkg frozen black eyed peas
2 Tbsp butter
1 lb smoked sausage, cut into bite size pieces
1 large sweet onion, diced
1 large poblano pepper, seeded & diced
1/4 cup all purpose flour
1 (1.25 oz) envelope white chicken chili seasoning mix
3 cups Chicken Broth (you'll need 2 cans, since each can is about 2 cups)
3 cups chopped cooked chicken (I save time & buy a Rotisserie Chicken)
Wild Rice Crust Batter (recipe to follow below)

-Cook peas according to pkg directions; drain.
Preheat oven to 425 degrees. Melt butter in large pot over medium high heat; add sausage & saute about 4-5 minutes, or until sausage is lightly browned. Add onion & poblano pepper, & saute 3 minutes. Add flour & seasoning mix; cook, stirring constantly for 1 minute.
Gradually add chicken broth, stirring to loosen particles from bottom of pot. Cook, stirring constantly, until broth starts to thicken, about 4-5 minutes. Stir in black eyed peas & chicken. Bring to a boil.
Meanwhile, prepare the Wild Rice Crust Batter as recipe follows below. Spoon hot chicken mixture into a lightly greased 9" x 13" casserole dish. Spoon Wild Rice Crust Batter immediately over hot chicken mixture.
Bake at 425 degrees for 35-40 minutes or until crust is golden brown & cooked through.

Wild Rice Crust Batter
1 (8.8 oz) pouch ready to serve long grain & wild rice mix
1 cup Bisquick
3/4 cup milk
1 large egg, lightly beaten

-Stir together rice & Bisquick in large bowl. Make a well in center of mixture, & stir in milk & egg just until moistened. Use immediately.