Maggie Stalzer wins One-Dish Wonders contest
DES MOINES, Iowa (Aug. 18, 2025) — The third time entering was the charm for Maggie Stalzer of Haverhill, who won first place in Food Bank of Iowa’s “Chopped – One-Dish Wonders” cooking competition, sponsored by Nationwide, on the final day of the 2025 Iowa State Fair.
Stalzer’s “Cheesy Chicken Bacon Sweet Corn Skillet” (recipe below) took top honors out of 20 entries for its flavor, affordability and creative use of ingredients. She received a $1,200 cash prize provided by Nationwide.
Second prize in the fifth annual contest ($700) went to Matthew Phoenix of Ankeny for his Weeknight Chili Mac, and third place ($500) was awarded to Cheryl Pike of Altoona for her Easy Cheesy Tortellini Bake.
Winning recipes will be added to the online Chopped cookbook soon.
The competition again challenged entrants to create affordable, delicious, economical recipes using ingredients easily obtainable by food pantry guests. Entries had to cost $5 or less per serving; include a sauce, starch, protein and vegetable; and be prepared in one dish, such as a casserole, skillet, slow cooker or Instant Pot.
Judges were Nola Morris, chief marketing officer of Thelma’s Treats; Nationwide Agribusiness Senior Vice President Dirk Pollitt, who also serves on Food Bank of Iowa’s board of directors; storyteller, fifth-generation farmer and author Darcy Maulsby; Nash Roe, teen baking entrepreneur, chef and media personality; and Lana Shope and Carolyn Suggett, judges appointed by the Iowa State Fair. Lou Sipolt, host of Local 5’s “Iowa Live,” served as emcee.
RECIPE: Maggie Stalzer’s Cheesy Chicken Bacon Sweet Corn Skillet
Ingredients:
12 ounces cavatappi pasta
1 cup shredded tri-blend cheddar cheese
1 pound chicken breast, cut into one-inch pieces
1/2 cup sweet onion, chopped
1 teaspoon Italian seasoning
1 1/2 teaspoons smoked paprika (divided)
Salt and pepper, to taste
2 cups corn
1 tablespoon Trader Joe’s Everything but the Elote seasoning blend (plus more for serving)
2 tablespoons butter
1 1/2 cups half-and-half
1/2 cup water
8 strips bacon
1 cup sliced cherry tomatoes
Parsley and green onions for garnish, chopped
Boil pasta according to box directions; drain. In a heavy skillet over medium heat, cook bacon until crisp. Remove and chop bacon; set aside. Leave the bacon grease in the skillet and add chicken and chopped sweet onion. Season with 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Brown chicken mixture on all sides until cooked through; remove to a plate.
In the same skillet, add butter, corn, cherry tomatoes, 1 teaspoon smoked paprika, 1 tablespoon Everything but the Elote seasoning, and salt and pepper to taste. Cook over low heat for about three minutes.
Remove half of the corn and tomato mixture and add to the plate with the chicken. To the skillet, add half-and-half and bring to a gentle boil. Reduce heat to low and add cheese. Stir until melted. Add water to skillet and stir again to thin the sauce a bit. Return cooked pasta and chicken to skillet. Stir to combine. Top with chopped bacon and remaining corn and tomato mixture. Season with additional Everything but the Elote seasoning. Garnish with chopped parsley and green onions.
About Food Bank of Iowa
Established in 1982, Food Bank of Iowa provides nutritious food for Iowa children, families, seniors and veterans to live full and active lives, strengthening their communities. Serving 55 of Iowa’s 99 counties, Food Bank of Iowa delivers more than 27.3 million pounds of food (22.7 million meals) to 700 partners annually. Learn more at foodbankiowa.org.
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Media contact
Annette Hacker, chief communications and strategy officer, Food Bank of Iowa, 515-867-2885, ahacker@foodbankiowa.org