Chyrel's Recipes From Friends

Chicken Suiza Corn Bread Bake Recipe

Chicken Suiza Corn Bread Bake
Creamy chicken in a corn-filled crust.


Corn Bread Crust:

1/2 cup margarine or butter
1 medium onion, finely chopped
1 garlic clove, minced
1 (15.25-oz.) can Whole Kernel Sweet Corn, drained
1 (15-oz.) can Cream Style Sweet Corn
1/4 teaspoon salt
2 eggs, beaten
1 (7 to 8 1/2-oz.) pkg. corn muffin mix


2 1/2 cups cubed cooked chicken
2 tablespoons Chopped Green Chiles
1 (4-oz.) can Mushroom Pieces and Stems, drained
1 1/2 cups sour cream or light sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
8 oz. (2 cups) shredded Monterey Jack cheese

Heat oven to 375 F. Grease 13x9-inch (3-quart) baking dish. Melt margarine 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, 1/4 teaspoon salt and eggs; 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 inch of edges. Sprinkle with cheese.

Bake at 375 F. for 35 to 40 minutes or until edges are golden brown.

12 servings

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