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Chicken Suiza Cornbread Bake

Rated as 4.34 out of 5 Stars

"A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream."
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1 h servings 378 cals
Original recipe yields 12 servings


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  • Prep

  • Cook

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  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.


  • Editor's Note:
  • 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.
  • Cook's Note:
  • You can substitute one can of mushrooms, drained, for the sliced fresh mushrooms.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 378 calories; 21.8 g fat; 30.1 g carbohydrates; 17.9 g protein; 70 mg cholesterol; 857 mg sodium. Full nutrition

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Most helpful positive review

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 t...

Most helpful critical review

The cornbread was great, rich and wonderful texture. The chicken mixture, however, was missing something. I knew the small amount of green chile would not satisfy my spice taste, so I added ab...

Most helpful
Most positive
Least positive

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 t...

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...

This was awesome! My husband said, "I can't stop eating this!," and my two four-year-olds both loved it. The way I made it was pretty true to the recipe, except that I substituted a can of pi...


My Fiance and I loved this. I cut it in half since it was just for the two of us. I added one regular egg, used canned white chicken, doubled the green chile peppers, ommitted the mushrooms, add...

Unless you have pre-cooked chicken on hand ... what a pain! I went to store and bought a chicken, followed "boiled chicken" recipe on this site (by the way, very good recipe); then started this...

Yummie!! Everyone here loved it. I didn't add the mushrooms and used one can of mexican corn. But I did add the cream of chicken soup, half a can of rotel, shredded cheddar and montery jack che...

This is a great recipe. Quick and easy to prepare. The only change I made was to use a cooked chicken. Family really enjoyed it, serve with a side salad. Very filling.

This is so good, we ate the leftovers for breakfast the next morning. I used 2 eggs instead of egg substitute and Jiffy cornbread mix like others suggested. Yum-my!