Chicken Suiza CornBread Bake
Source of Recipe
Friend-Mai
Recipe Introduction
I usually mix up the whole recipe, but put it in two smaller casserole dishes. I make one for dinner and freeze the other one for later.
List of Ingredients
- CORN BREAD:
- 1/2 cup butter
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 15-1/4 oz can Whole Kernel corn, drained
- 15 oz. can Cream style corn
- 2 eggs, beaten
- 1/4 tsp salt
- 7 oz or 8-1/2 oz corn muffin mix
- TOPPING:
- 2-1/2 cups cubed cooked chicken (grilled is delicious)
- 4 oz can chopped mild chiles
- 4 oz can mushrooms, drained
- 1-1/2 cup Dairy Sour Cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cup Shredded Monterey Jack cheese**
Instructions
- Heat oven to 375 Degrees. Grease 9x13 baking dish (or 2 small 9inch baking dishes for freezing) Melt butter in skillet. Add onion and garlic; cook 4 to 6 minutes or until tender. Set aside. In bowl, combine corn, cream style corn, eggs and 1/4 tsp salt; mix well. Add corn muffin mix; mix well. Fold in onion. Pour in greased pan(s). Combine all topping ingredients except cheese; mix well. Spoon over corn bread. Sprinkle with cheese. Bake for 35 to 40 minutes or until edges are golden brown.
- Frozen casserole will need more time to cook. Preheat oven to 375 degrees. Place casserole in oven still frozen. Cook for about 1 hour. Check casserole at 45 minutes to determine length of cooking time.
Final Comments
**I have used Mozzerella instead of Monterey Jack cheese with success.
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