Categories: Casserole, Chicken, Main Dish, Tex-Mex

Ingredients

• Corn Bread:
• 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
• Topping:
• 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. eheat oven to 375.

2. Grease a 9 × 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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