Chicken suiza corn bread bake

12 Servings

Ingredients

Quantity Ingredient
½ cup Butter
1 medium Onion, finely chopped
1 Garlic clove, minced
15¼ ounce Can Green Giant Whole Kernel Golden Sweet Corn, drained
15 ounces Can Green Giant Cream Style Golden Sweet Corn
2 Eggs, beaten
¼ teaspoon Salt
7 ounces (or 8.5 oz) corn muffin mix
2½ cup Cubed cooked chicken
2 tablespoons Canned chopped mild chiles
4 ounces Can Green Giant Mushroom Pieces & Steams, drained
1½ cup Dairy sour cream
¼ teaspoon Salt
¼ teaspoon Pepper
2 cups Shredded Monterey Jack cheese

Directions

CORN BREAD

TOPPING

Heat oven to 375 degrees. Grease 13 x 9" baking dish. Melt butter in small skillet over medium-high heat. Add onion and garlic; cook and stir 4 to 6 minutes or until tender, stirring occasionally. Set aside. In large bowl, combine corn, cream style corn, eggs and ¼ t salt; mix well. Add corn muffin mix; mix well. Fold in cooked onion mixture. Pour into greased dish. In large bowl, combine all topping ingredients except cheese; mix well. Spoon over corn bread to within 1" of edges. Sprinkle with cheese. Bake for 35 to 40 minutes or until edges are golden brown.

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