Chicken Cornbread Bake

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Registered: 04-01-2002
Chicken Cornbread Bake
Fri, 03-01-2013 - 10:43am

Chicken Cornbread Bake
A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken and sour cream
Yield: 12 Servings

1/2 cup Butter
1 Onion, Finely Chopped
1 clove Garlic, Minced
1 can Whole Kernel Corn
1 can Cream-Style Corn
1/4 tsp Salt
2 Eggs
1 pkg Corn Bread Mix
2 1/3 cups Cooked Chicken Breast -Chopped
2 Tbsp Canned Green Chile Peppers -Chopped
1 1/2 cups Sour Cream
1/4 tsp Salt
1/4 tsp Black Pepper, Ground
8 oz pkg Monterey Jack Cheese, Shredded

Preheat oven to 375°. Grease 9x13" baking dish. Melt butter in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish. In a large bowl, combine chicken, green chiles, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.