I recreated this delicious meal after trying it in a restaurant. It is very wonderful and really rich!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ cup butter
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can cream-style corn, drained
- ¼ teaspoon salt
- ½ cup egg substitute
- 1 (8.5 ounce) package corn bread mix
- 2 ⅓ cups chopped cooked chicken breast
- 2 tablespoons canned green chile peppers, chopped
- 4 ounces sliced fresh mushrooms
- 1 ½ cups reduced-fat sour cream
- ¼ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 1 (8 ounce) package Monterey Jack cheese, shredded
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- 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.
- 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.
- Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.
- 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.
- You can substitute one can of mushrooms, drained, for the sliced fresh mushrooms.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 12 g |
| Sodium | 857 mg |
| Sugars | 5 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Made this recipe with the following changes after reading reviews, added 1 can cream of chicken soup, and 1/2 cup sour cream, 1/2 cup salsa, a whole can of green chiles, and a few jalapeños, Cooked the corn bread mixture 15 minutes before putting the chicken topping on and baking another 35 minutes. Husband loved it!
This was good. Next time I will try adding a can of Rotel and cream of chicken and baking the cornbread for 10 before adding the chicken mixture. I do like my cornbread wet but it was a lil too wet even after adding 15 minutes to bake time and that caused the cheese to almost burn. My husband loved this. I used a whole can of diced green chilies and used chicken thighs adding extra seasoning too.
I really liked this. It is a comfort food with no dramatic flavors yet it really brings a smile and a comforting sigh. I love having my cornbread and meal in one. It froze and reheated wonderfully. I used dark meat and wild mushrooms. Thanks for a great double pleasure.
Have made it about 10 times. Great way to use leftover chicken. Used more mushrooms and cook them some ahead of time. Put the corn bread mix in the oven and cook for 15 minutes before adding the chicken mixture.
I didn’t use the chiles, and I didn’t have mushrooms. But the dish turned out wonderful. A great recipe for leftover rotisserie chicken!
I’ve made this recipe as-is and then again with some adjustments. As others have said, it’s a bit too much sour cream and could be reduced by as much as half. I like to add in some fresh (or lightly sauteed) bell pepper and cilantro with the chicken and sour cream. I also added red chilli pepper flakes for a bit more spice and kick. I did have some trouble getting an even bake on this. The cornbread didn’t fully cook in the center for me, but this was more prominent my modified version and I think the added ingredients played a role. I reduced the temperature a bit, spread the chicken mixture a bit closer to the edges and cooked for longer.
I used regular sour cream and eggs, a whole can of green chiles, and liberally seasoned my chicken with adobo seasoning while it was cooking. This smelled so good that I was practically clawing the oven door off while it baked. Absolutely 5 stars!
I’ll definitely make this again. I’ll probably add spinach.
Great family meal! Only slight change I made was to add a can of Rotel – fire roasted tomatoes and peppers (drained) in place of the green chilies. Will certainly make again, and will try to have cooked chicken on hand next time!!
I used the chicken and mushroom suggestion cause I had no fresh mushrooms or can chicken and I added about a 1/4 cup milk. This is delicious! I will definitely make again and share with my church family.
I had left over shredded chicken and a can of creamed corn that I bought mistakenly so I looked at recipes that used both and found this one. I did make a couple of changes after reading some reviews. Plus I only used items I had on hand. I didn’t have an onion which is unusual for me but had green onions instead so I cooked those and garlic in 1/4 of butter. . I didn’t have mushrooms so I added a can of campbells cream of mushroom soup to the chicken. I had a can of hot green chilis so I added some of those. I also added two eggs to the Marie Calander corn bread mix and baked it for about 10 minutes first then added the chicken mixture. It is good!
Pretty good, but I think I’ll use more chicken filling or less cornbread next time. Too much “crust” for my taste. I topped it with lettuce, tomato, and avocado and enjoyed the middle a lot though.
Pretty good, but I think I’ll use more chicken filling or less cornbread next time. Too much “crust” for my taste. I topped it with lettuce, tomato, and avocado and enjoyed the middle a lot though.
Delicious! The only change I made is that I added black olives to the chicken portion because my family loves them.
I made this with Greek yogurt instead of sour cream. I think it would also be good with cream cheese . I used vinegar sliced jalapenos from a jar. I used cheddar cheese. I sprinkled chili flakes in the chicken mixture. I baked the cornbread mixture then I put on the chicken mixture. Then I baked until the cheese was melted and the chicken mixture hot. Contrary to another review I only used one bowl for each step. I made the cornbread mixture put it in the casserole dish, rinsed out the bowl and made the chicken mixture…Washed out the bowl and made my salad. ANYWAY….I would make this dish again. I would not used canned soup too bland and salty. I would think that cooked hamburger would be a nice alternative to this dish with the same ingredients .
I used real eggs instead of the substitute. I also used a rotisserie chicken. Easy and very tasty.
Great recipe. Next time I think I’ll bake cornbread mixture first for 15 minutes then add chicken mixture and continue to bake. Leftovers were a bit soggy the next day!
This is what I changed: I used two eggs (not substitute); I doubled the chicken; I added taco seasoning to the chicken; added a can of cream of chicken and halved the sour cream; added a drained and rinsed can of black beans; topped with chopped jalapenos. I guess that’s a lot of changes, but I think the spirit of the dish was left intact. I really liked it, and my husband did too. I’ll definitely make this again. It’s Tex Mex comfort food!
I made this for the first time and used 2 eggs instead of the substitute. I intended to use an entire 4 oz. can of green chiles, but accidentally added 4 oz. can of chopped jalapenos. The extra kick was a happy accident–it was a HUGE hit.
My husband and my sister devoured it! I followed the recipe exactly. I’m the worst cook and I’m so happy I was able to make something that was pleasing to eat! Thanks for the tasty and easy recipe!
Whole family gives this one two thumbs up! I’ve made this recipe about 5 times now. I added 1 diced red bell pepper, 1/2 tsp chili powder & 2 pinches cayenne pepper to the cornbread. I also used 12 oz (it only calls for 8.5) of Fleischmann’s Cornbread as people were saying that it was too sweet and that box was the only one that didn’t say sweet cornbread on it. We tried 1 tsp of diced jalapeno on the topping once and it was OK the first day but got spicer the longer it set in the fridge so we nixed that. It does take time to make it but it lasts several days with my small family so it is well worth the time to make as it heats up easily in the microwave.