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Satisfying cornbread drop biscuits are the perfect topping for this comforting, cool-weather bake. It highlights a duo of chicken and kale, cooked in our smoky guajillo chile pepper sauce, then folded into a hearty base of spiced, roasted sweet potatoes and onion.
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Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Peel, halve, and thinly slice the onion. Place the prepared sweet potatoes and onion in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Stir to coat; arrange in an even layer. Roast 19 to 21 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven.
While the vegetables roast, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the cheese curds. Crack the eggs into a medium bowl; beat until smooth.
While the vegetables continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped kale, guajillo pepper sauce, half the chopped garlic, and 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the kale is wilted and the chicken is cooked through. Turn off the heat.
While the chicken and kale cook, to the bowl of beaten eggs, add the cornbread mix, chopped cheese curds, remaining chopped garlic, and 2 tablespoons of water. Season with pepper; stir until just combined.
To the baking dish of roasted vegetables, carefully add the sour cream and cooked chicken and kale. Stir to combine; season with salt and pepper. Top the chicken and vegetable mixture with 8 equal-sized dollops of the biscuit dough. Lightly brush or drizzle the tops of the biscuits with olive oil.
Bake the casserole 8 to 10 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!
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