Chicken Corn Cobbler Bowls

• 2 tablespoons butter or olive oil
• 1 cup chopped onion
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
• 1 (14.75 ounce) can Del Monte(R) Cream Style Corn
• 1 (15.25 ounce) can Del Monte(R) Whole Kernel Corn, well drained
• 1 (8.5 ounce) package corn muffin mix
• 3 tablespoons milk
• 1 egg
• 1 cup shredded sharp Cheddar cheese, divided
• 6 cups packed baby spinach leaves
• 1/2 cup crisply cooked bacon, crumbled (optional)

1. Heat oven to 400 degrees F. Melt butter in a 10-inch cast iron skillet or deep oven-proof skillet. Add onion and cook 5 minutes, stirring frequently. Add chicken and cook 6 minutes or until chicken is no longer pink inside. Remove from heat and stir in cream style corn and corn kernels.
2. Combine corn bread mix, milk and egg in a medium bowl. (Batter will be stiff.) Stir in 1/2 cup cheese. Using a large spoon, scoop batter into 6 mounds over the chicken mixture.
3. Bake 25 to 30 minutes or until bubbly and corn bread is golden brown. Remove from oven and top with remaining 1/2 cup cheese. Let stand 5 minutes for cheese to melt.
4. Arrange spinach evenly among 6 shallow bowls. Spoon one sixth of the chicken mixture and one corn biscuit over spinach in each bowl. Sprinkle evenly with bacon, if desired.

butter, onion, chicken, del monte, del monte, milk, egg, cheddar cheese, baby spinach, crisply cooked bacon

Taken from www.allrecipes.com/recipe/258611/chicken-corn-cobbler-bowls/ (may not work)