Chicken Suiza Cornbread Bake

Chicken Suiza Cornbread Bake

THEO72 0

"A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream."

Ingredients 1 h {{adjustedServings}} servings 378 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 857 mg
  • 34%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes (see Cook's Note). Remove from heat and set aside. In a large bowl, combine corn, cream-style corn, salt, and egg substitute. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
  3. In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
  4. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.
Tips & Tricks
Quick and Easy Mexican Chicken

Seasoned chicken is topped with salsa and cheese and baked to bubbly.

Chicken Chimichangas with Sour Cream Sauce

See how to make cheesy chicken chimichangas in a savory sauce.


  • Editor's Note:
  • If you don't have leftover cooked chicken handy, you can use raw chicken breasts and cook them in Step 2. Dice one or two boneless, skinless chicken breast halves and stir them into the skillet after the onions and garlic are soft. Cook and stir about 5 minutes; the chicken pieces should be cooked through, and will continue to cook as the casserole bakes.
  • Cook's Note:
  • You can substitute one can of mushrooms, drained, for the sliced fresh mushrooms.
Rate recipe

Your rating


Reviews 364

  1. 467 Ratings


I made this for the first time, making a few changes according to what I read in the pervious reviews. I put in two eggs instead of the egg substitute, and I only put in 1/2 cup sour cream. I then added a can of cream of chicken soup, and a chopped jalapeno for added kick. Delicioso!


This recipe is SO good! I was skepitcal when I put it all together, but it turned out fantastic. I drained the whole kernal corn (it doesn't say to on the recipe), used a little less butter (6 tblsp), used 2 eggs instead of substitute, my cornbread mix was only 7.5 oz, I used the whole can of diced chiles (about 4oz), fresh mushrooms and light sour cream instead of nonfat. My family loved this, and the leftovers are great! :)

Mary F

This was awesome! My husband said, "I can't stop eating this!," and my two four-year-olds both loved it. The way I made it was pretty true to the recipe, except that I substituted a can of pinto beans (drained and rinsed) for the mushrooms, and I did not use the creamed corn. I prebaked the cornbread base for 10 minutes, and it turned out perfectly, not at all soggy. The cooking time for the assembled dish was then only 30 minutes. I will definitely be making this again (and again and again...)! Thanks for such a delicious recipe!