Chicken Suiza Cornbread Bake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A wonderful Mexican inspired casserole. I got this one from my aunt. She's been making this for years, and it's one of my uncles favorites, and he usually doesn't like Mexican cuisine! Ingredients:
1/2 cup margarine or 1/2 cup butter |
1 medium onion, finely chopped |
1 garlic clove, minced |
1 (15 ounce) can whole kernel corn, drained |
1 (15 ounce) can cream-style corn |
2 eggs, beaten |
1/4 teaspoon salt |
1 (7 ounce) package cornbread mix |
2 1/2 cups cubed cooked chicken |
2 tablespoons canned chopped mild green chilies |
1 (4 ounce) can mushroom stems and pieces, drained |
1 1/2 cups sour cream |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups shredded monterey jack cheese |
Directions:
1. Preheat oven to 375.
2. Grease a 9 x 13-inch baking dish.
3. Melt butter in small skillet over medium-high heat.
4. Add onion and garlic; cook and stir 4 to 6 minutes or until tender, stirring constantly.
5. Set aside.
6. In a large bowl, combine corn, cream style corn, eggs and 1/4 teaspoon salt.
7. Mix well.
8. Add corn muffin mix-mix well.
9. Fold in cooked onion mixture.
10. Pour into greased dish.
11. In a large bowl, combine all topping ingredients, except cheese, mix well.
12. Spoon over corn bread to within 1 inch of edges.
13. Sprinkle with cheese.
14. Bake at 375 for 35 to 40 minutes or until edges are golden brown.
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