Chicken, Vegetable And Cornbread Cobbler - cooking recipe

Ingredients

3 tablespoons vegetable oil
1 lb boneless chicken thighs, cubed
1 large onion, chopped
1/3 cup all-purpose flour
2 teaspoons cajun seasoning
1 3/4 cups water
1 1/2 cups corn
1 1/2 cups lima beans
2 medium carrots, sliced
1 (8 1/2 ounce) box cornbread mix
1/3 cup milk
1 egg

Preparation

Preheat oven to 400 degrees.
Heat oil in large skillet.
Add chicken and onion; saute for 3-4 minutes until tender.
Sprinkle with Cajun seasoning and flour.
Stir to combine.
Whisk in water.
Bring to boil.
Add corn, lima beans, and carrots.
Bring to a simmer.
Reduce heat to low.
Cook covered for 15 minutes.
Pour into a 2-quart casserole dish.
Combine cornbread mix, milk and egg; mix well.
Drop by spoonfuls over chicken mixture.
Spread gently to cover, leaving a 1/2-inch border.
Bake 20 minutes or until cornbread is golden brown and filling is bubbly.