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Chicken Suiza Cornbread Bake

Chicken Suiza Cornbread Bake

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
THEO72

THEO72

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • 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

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CML52
130

CML52

4/17/2003

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!

Robbin
82

Robbin

1/25/2003

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! :)

KRISTY SIMPSON
54

KRISTY SIMPSON

1/4/2004

tHIS IS VERY GOOD,MY WHOLE FAMILY LIKE IT...BUT AS OTHERS CHANGE TO ONLY 1/2 CUP SOUR CREAM,USE TWO EGGS AND 1 CAN OF CREAM OF CHICKEN SOUP..

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