Creamy Poblano Chicken with Cornbread Waffles

This is a keeper! Chris and my company thoroughly enjoyed them...even my son and nephews! This recipe is from my new Southern Living Christmas Cookbook that my aunt surprised me with!

Creamy Poblano Chicken

3 Tbsp butter
1 large sweet onion, chopped
2 poblano peppers, seeded and diced
3 garlic cloves, diced
8 skinned and boned chicken breast halves; cut into bite sized pieces
1 tsp salt
1/2 tsp pepper
1 can cream of mushroom soup
1 can cream of chicken soup
8-oz sour cream
8-oz shredded sharp Cheddar cheese

Melt butter in a Dutch oven. Add onion, chili pepper, and garlic; saute 5 minutes. Add chicken, salt, and pepper; cook, stirring often, 8 to 10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles.

*I only used 1 can of cream of mushroom.

Cornbread Waffles

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 Tbsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 large egg
1 1/2 cups white shoepeg corn
1 1/2 cups milk
1/4 cup butter, melted

Stir together first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients. Add to cornmeal mixture, stirring just until dry ingredients are moistened.
Bake waffles in a preheated, oiled waffle iron just until crispy.
Yields 12 (4-inch) waffles

*I used yellow corn verses white