14.5 ounce canned tomatoes diced with onion and garlic, drained canned
1 pound chicken breast strips uncooked chopped
14 ounce chicken broth canned
6 ounce buttermilk cornbread mix
1.5 teaspoons thyme leaves dried
16 ounce sausage smoked sliced
0.7 cup water
Equipment
frying pan
paper towels
oven
Directions
Cook sausage in a 2 1/4- to 3-quart ovenproof skillet over medium heat 8 minutes or until browned.
Remove sausage from skillet, and drain on paper towels, reserving drippings in skillet. Set sausage aside.
Cook chicken in hot drippings in skillet over medium-high heat 5 minutes or until brown.
Return sausage to skillet with chicken. Stir in beans and next 3 ingredients. Bring to a boil.
Stir together cornbread mix and 2/3 cup water.
Pour evenly over hot sausage mixture in skillet.
Bake at 400 for 30 to 35 minutes or until golden.
Let stand 10 minutes before serving.
Note: For testing purposes only, we used Martha White Buttermilk Cornbread
Mix. We also used a Le Creuset 2 1/4-quart (8 1/2-inch-diameter x 3-inch-deep) Saucier Pan at one testing and a hand-me-down 3-quart (10-inch-diameter x 3-inch-deep) cast-iron skillet at another testing. Both skillets worked fine.
