Chicken suiza corn bread bake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1 | medium | Onion, finely chopped |
| 1 | Garlic clove, minced | |
| 15¼ | ounce | Can Green Giant Whole Kernel Golden Sweet Corn, drained |
| 15 | ounces | Can Green Giant Cream Style Golden Sweet Corn |
| 2 | Eggs, beaten | |
| ¼ | teaspoon | Salt |
| 7 | ounces | (or 8.5 oz) corn muffin mix |
| 2½ | cup | Cubed cooked chicken |
| 2 | tablespoons | Canned chopped mild chiles |
| 4 | ounces | Can Green Giant Mushroom Pieces & Steams, drained |
| 1½ | cup | Dairy sour cream |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cups | Shredded Monterey Jack cheese |
Directions
CORN BREAD
TOPPING
Heat oven to 375 degrees. Grease 13 x 9" baking dish. Melt butter in small skillet over medium-high heat. Add onion and garlic; cook and stir 4 to 6 minutes or until tender, stirring occasionally. Set aside. In large bowl, combine corn, cream style corn, eggs and ¼ t salt; mix well. Add corn muffin mix; mix well. Fold in cooked onion mixture. Pour into greased dish. In large bowl, combine all topping ingredients except cheese; mix well. Spoon over corn bread to within 1" of edges. Sprinkle with cheese. Bake for 35 to 40 minutes or until edges are golden brown.