I have some friends that use to serve this dish while we were all missionaries in Mexico. It was so good and I just finally asked for the recipe. Next time I make it I will add a picture. It makes a lot and it tastes great the next day! (It’s really easy!!)
CHICKEN CORNBREAD CASSEROLE
½ c. butter
1 clove garlic
1 can whole kernel corn, drained (use a small can if you are not a huge fan of corn)
1 can cream style corn
¼ tsp. salt
2 eggs, beaten
1 small cornbread Mix (7 oz.)
1 ½ C cubed or shredded cooked chicken
2 T. chopped green chilies (I use an entire small can and do not drain but that makes it spicy.)
4 oz. can mushrooms, drained, chopped
1 ½ – 2cups sour cream
¼ tsp. salt
¼ tsp. pepper
2 C. shredded cheese (Cheddar or Mixed)
Heat oven to 375. Grease 13 x 9 casserole dish.
Melt butter in skillet and add onion and garlic.
Cook until tender. Set aside.
In large bowl, combine both cans corn, salt eggs and cornbread mix. Mix
well. Fold in cooked onion mixture.
Pour into baking dish.
In large bowl combine all the topping ingredients except cheese; mix well.
Spoon over cornbread to within 1 inch of edges. Sprinkle with cheese.
Bake for 35-40 minutes or until edges are golden brown.
Thanks Cheryl and Tina!