Chicken, Vegetable And Cornbread Cobbler

• 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

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

vegetable oil, chicken thighs, onion, flour, cajun seasoning, water, corn, lima beans, carrots, cornbread mix, milk, egg

Taken from www.food.com/recipe/chicken-vegetable-and-cornbread-cobbler-241731 (may not work)