Last week I took a trip to Silver Dollar City where I was encouraged to sample lots of food. Lots and lots of food. It was all delicious, but one dish stood out to us, “The Silver Dollar City Succotash recipe.” Prepared in giant skillets, these dishes come in several flavors. Our favorite was a combination of chicken and veggies. We were able to take pictures of ourselves “stirring” the ingredients in one of the giant skillets. This allowed us to claim we had a hand in helping make the dish, although we didn’t. Thankfully, Silver Dollar City provided us with the recipe, assuring us it was “one of their most popular.” I think you’ll see why when you taste it!
Thanks to Silver Dollar City for the day at the park, the wonderful food, and the recipe!
Chicken Succotash Skillet Recipe
Naturally, I made some changes to the recipe to make it gluten-free and ensure it was dairy-free. If you don’t have to worry about food allergies, feel free to use breaded okra and add a handful of shredded cheese. You can’t go wrong with shredded cheese. I also made a larger batch of the recipe. The leftovers are good to take for lunch. I like to serve my succotash over rice, but that’s totally optional. Tip: You can use fresh or frozen veggies in this dish. Or, if you are in a hurry, use canned vegetables. This is a quick and easy meal that the family will actually eat!
- 1 (28 ounces) bag. frozen lightly breaded Okra OR use non-breaded Okra (for gluten-free)
- 1 (15 ounces) can whole Kernel Corn, drained
- 1 (28 ounces) frozen yellow Summer Squash
- 3 to 4 cups diced chicken (pre-cooked)-- OR use the meat from a rotisserie chicken, diced
- 1 (12 ounces bag) frozen Peppers & onions (Use the 3 pepper blend for extra color)
- 2 to 3 Tablespoons fresh minced Garlic
- Salt and Pepper to Taste
- Butter flavored Vegetable Oil, as needed OR Vegan butter spread OR Butter flavored cooking spray
- *Cooked Rice, if desired
- Sauté onions, garlic, and peppers in oil. Remove the onions, peppers, and garlic from the skillet. Sauté chicken in the same skillet, adding more oil or cooking spray as needed. Remove after heating thoroughly. Sauté corn and squash in the same skillet with oil. Remove from the skillet. Fry the okra in the skillet until golden brown. When okra is done, add all the ingredients back into the skillet. Add salt and pepper to taste. Reheat to the desired temperature. Serve over cooked rice, if desired.
This recipe makes a lot of servings! If you don’t have a large enough skillet to make the recipe, use a large stockpot. Top the skillet with shredded cheese for a tasty finish. What are your favorite skillet recipes?