The original is a Rachel Ray recipe by way of Culinary Carrie’s most recent blog post. It was delicious. Don’t be nervous about the spice, it wasn’t too hot at all, or the blue cheese in the cornbread, it just gave it a nice saltiness. I did add a few shots of Tabasco and a sprinkle of Penzy’s Chipotle Powder to up the heat. Also, I felt like it needed more vegetables, so I added about 2/3 cup of corn. My husband devoured his first plate and then went for seconds and requested that I make it again sometime. My only complaint is that RR’s “30 Minute Meals” are quick, but there’s no way it can be done in that time, at least not by someone like myself who believes in “clean as you go” cooking.
Preheat oven to 375
Saute chicken in a lightly oiled pan until brown and cooked through (5 mins). Remove chicken from pan and set aside
Add a little more oil to the pan and cook the shallot, garlic, carrots, and celery until tender (5 mins)
Push vegetables to the side of the pan and melt butter in the empty space. Once melted sprinkle with flour and stir to combine. Allow flour and butter to cook for about a minute
Add chicken broth and hot sauce to the flour/butter and stir occasionally until a thick bubbly sauce has been created. Season with salt and pepper to taste. Add chicken back to this pan and allow to simmer on low.
Prepare cornbread mixture according to package directions substituting water for milk. Gently fold in bluecheese crumbles.
Pour chicken/vegetable/sauce mixture into a casserole dish and top with spoonfuls of cornbread mix
Bake for 20 minutes or until cornbread is lightly browned and filling is bubbly