Chicken Suiza Cornbread Bake
A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream.
A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream.
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 then added a can of cream of chicken soup, and a chopped jalapeno for added kick. Delicioso!Read More
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 about a teaspoon of chopped jalapeano. Still the sour cream alone did not complient the chicken--it needed more chicken flavor. Maybe a cream of chicken soup and sour cream mixture.Read More
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 then added a can of cream of chicken soup, and a chopped jalapeno for added kick. Delicioso!
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 tblsp), used 2 eggs instead of substitute, my cornbread mix was only 7.5 oz, I used the whole can of diced chiles (about 4oz), fresh mushrooms and light sour cream instead of nonfat. My family loved this, and the leftovers are great! :)
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 pinto beans (drained and rinsed) for the mushrooms, and I did not use the creamed corn. I prebaked the cornbread base for 10 minutes, and it turned out perfectly, not at all soggy. The cooking time for the assembled dish was then only 30 minutes. I will definitely be making this again (and again and again...)! Thanks for such a delicious recipe!
tHIS IS VERY GOOD,MY WHOLE FAMILY LIKE IT...BUT AS OTHERS CHANGE TO ONLY 1/2 CUP SOUR CREAM,USE TWO EGGS AND 1 CAN OF CREAM OF CHICKEN SOUP..
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, added a chopped red pepper, sprinkled cayenne pepper on top and used shredded mexican cheese. Oh, and the best part...I added chopped jalepeno. It was spicy and delicious!! Not bland whatsoever.
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 meal when chicken was ready. At that point had already spent 2 hours on this meal! Anyway, I took other reviewers advice and changed the following ... 2 eggs instead of egg substitute, 1/2 cup & a big spoonful more of sour cream instead of 1 1/2, added a can of cream of chicken soup, used 2 1/2 tbl of diced green chiles & added a finely chopped jalapeno. The mushrooms were good, but next time may consider cutting in half. Unfortanatley, I picked up reduced fat jack cheese by mistake. Was like shredding plastic! Used a box of "Jiffy" cornbread mix. Unless you have helpers, prep time is more like 1/2 hour. When it was finally out of the oven (3 hours later - cuz of cooking fresh chicken) - was very tasty, but needed something more. Still can't figure out what. Anyway, much to my surprise, reheated next day & was the bomb! Some casseroles just need a day to mesh. All in all, very good recipe, very inventive & am very impressed! Just make sure you use whole jack cheese! Oh yeah, a nice salad & some hot bread would go great with this meal. Would not suggest a vegetable, rice or anything like that.
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 cheese. I used regular sour cream and eggs. Thought maybe the cornbread mixture needed some more liquid, but it was browned on the edges and just right on the inside. Would make again...Thanks
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!
Regarding the review that complained about having to "buy a chicken and boil it"...ever heard of already cooked rotisserie chicken???or just cook up some boneless chicken breasts????
I loved this recipe! I used an 8 oz package of fresh mushrooms (sauteed with onion), added about 1/4 cup of olives and sprinkled red pepper flakes in both the chicken mixture and the cornbread mixture (since other reviews said in needed some added heat). Would definately increase the amount of green chilis next time. This recipe is going into rotation.
Wow! 13 x 9 disappeared in 30 minutes with only four of us. This was sooooooo good. Don't forget to drain the whole corn. I beat two whole eggs instead of egg substitute. I increased the green chiles because we LOVE these to an entire 7oz can. Use whole so you can drain them, then chop into small pieces. I also increased the mushrooms to an 8 oz. can. With the additions this was an AWESOME meal. We had it as a main meal with sour cream on top. Would also be a great side dish but would leave you wanting more. The bake time was more than the recipe suggested. I baked about an hour befor getting a golden brown crust on top. I left all the other ingredients as is. Enjoy!!
Appreciating a complete meal in one dish, this is something I've made several times. To give it a boost in flavor and comfort factor I used butter instead of margarine, a whole 4 oz can of chopped green chilies, 2 minced serranos, 3 cloves of garlic, 2 tsp ground pasilla pepper, 1 tsp ground cumin, 2 whole eggs instead of substitute, normal sour cream instead of nonfat and cups of grated pepper jack. I topped it with the cheese during the last 15 mins of baking so the cheese would be creamier. A 9x13 baking dish makes about 6 servings, not 12, if you serve a large salad with it.
THIS WAS THE BEST AND EASIEST DISH EVER. MY HUSBAND LOVES IT. I HAVE MADE IT AT LEAST EVERY TWO WEEKS FOR HIM. BOTH HIS FAVORITES, CHICKEN AND CORNBREAD. I USE ALMOST 1.5 BAGS OF DUNKIN HINES CORN BREAD MIX AND THE BREAD COMES OUT A LITTLE FIRMER. ENJOY ALL!!!
I did some substituting...2 eggs for the egg substitute. 1 can rotel original tomatoes instead of the mushrooms. a whole can green chile peppers. 8oz light sour cream and used cheddar cheese which i put on the last 5 minutes. i also baked it about 15-20 min longer than suggested.dry. it was enjoyed by all of us Redhat ladies at our brunch! thanks michele .....great recipe and the leftovers got better by the day.
Definitely pre-bake the cornbread mixture for 10-15 minutes and I have to recommend adding the whole tin of chillies.
Okay. I know this must be, like, a thousand calories or something intense. BUT it was soooooooo good. I made it for the first time and by the reactions of my family I will continue to make this regularly. I suggest draining the kernel corn before mixing it with the cornbread mixture in the second step. THANK YOU for submitting this recipe. I really think it should be submitted to make $$ it is that good! I feel like I know a secret or something with this dish. Recommend three times over. YUMMY!
baked the cornbread base for 10 mins to firm up then added the rest.
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 about a teaspoon of chopped jalapeano. Still the sour cream alone did not complient the chicken--it needed more chicken flavor. Maybe a cream of chicken soup and sour cream mixture.
Just made this, with suggested changes of 2 eggs in the corn bread batter, and in the chicken mixture; 1/2 cup sour cream and undiluted canned soup (I used cream of celery soup, what I had) and I omitted the salt, there is more than enough in the soup. Turned out very good. I used about 2 1/2 cups of chopped rotisserie chicken and added 1/2 cup leftover chopped broccoli (only because I wanted to use it up). I may tweak it a bit more next time. Since all ovens do not heat the same it took a little longer to bake, almost 45 minutes in my oven.
This was a huge hit at my house. Even my picky 2-year-old had a plateful. I followed the recipe almost exactly, except I substituted 2 eggs instead of the egg substitute, and I added an extra scoop of chile peppers for a little extra zest. The cornbread crust is incredibly sweet and delicious. I wish it didn't dirty so many dishes in the prep, but that's just my laziness talking. :) All in all it was very yummy and relatively simple, and I am going to incorporate this into our regular recipe rotation!
Since I omitted the onions due to personal preference, I started this recipe a little differently than instructed. I simply melted 1/4 cup butter with some garlic. I followed the rest of the recipe, only using fat free sour cream and reduced fat cheese. I really like this and it was easily prepared. The green chiles give the top a great flavor and I love the corn in the bottom mixture. Overall, this was a terrific dinner!
I thought this was excellent! I followed the recipe except used full-fat sour cream, omitted the chile peppers and used fiesta corn (instead). Delicious!
I modified the recipe based on a combination of other reviews and my family loved it. I substituted the mushrooms with a can of Rotel, I used 2 eggs instead of the egg substitute and I used 1 1/2 cups cream of chicken soup instead of the sour cream and it was great! I'll definitely cook it again sometime.
This was an excellent dish as long as you make some additions suggested by others (thus the 4 stars). The additions are the half can of rotel, cream of chicken, and packet of taco seasoning. Otherwise it would have been way too bland. Also, used only few Tbs of butter and 2 eggs. Definitely going to make this again.
This casserole is sooo very yummy! It's sweet, savory and sensational! I didn't have a clove of garlic so I added 1 1/2 tablespoons of granulated garlic powder. I used 2 large grade A eggs instead of egg substitute. For the taste preferences of other family members I also omitted the canned mild green chiles and the canned mushrooms. I used regular sour cream. So because of the lack of green chiles this recipe stayed to the sweeter side, but nothing wrong with that!! I highly recommend this recipe and the leftovers are great and easy for reheating. It took longer than 40 minutes for it to brown and cook properly, more like an hour, but I kept a watchful eye. Accompanied with a buttermilk Ranch pretossed green salad..this meal became a 'add on' to our list of favorites. Thanks Michele.
My husband and I loved this. I made it almost exactly as written except I added a can of cream of chicken soup as others suggested. Thank you for this recipe!
Would give it 10 stars if I could. My daughter said, "Momma, you need to laminate this recipe to protect it because we're going to be having it often". Absolutely the best casserole I've made in a long time. I used mexicorn for color & flavor, canned chicken for convenience, and only 1/2 cup sour cream + 1 can cream of chicken soup instead of the full 1-1/2 cups sour cream. I also used 2 eggs instead of the egg subsitute. Otherwise, no changes. ALSO, it reheats beautifully!
Very good! I too was skeptical but this is excellent! I used fat free cream of chkn soup & about a 1/2 c. of sour cream...I use liquid eggs almost 100% of the time anyway so no change there. When I get a rotisserie chicken and have leftovers I always freeze them and that is what I used for this casserole....about three bag's worth!
The canned corn should be drained. I thought the cornbread layer was to runny. Next time I will bump up the seasonings. Maybe even another can of green chile. My husband and I liked it enough to have it again but it needs a bit more spice. I didn't add the mushrooms. I thought it just didn't fit the type of recipe it was.
It was so yummy! I added the cream of chicken soup with the chicken mix, added jalapenos, used two eggs, one cup of sour cream and added sliced olives to the chicken mix. I had no mushrooms or green chiles but the hubby and I loved it anyway. Next time I would add more jalapeno into the cornbread mix and green chiles with the chicken.
I added a few chopped jalopenas and a dash of chili powder. Your recipe does not tell whether or not to drain corn or mushrooms, I didn't and the cornbread layer was mushy. I'd try it again as the taste was good, just not the consistancy.
Very good, I added some cumin, chillie and coriander leaf to the chicken, and I poured the cornbread mixture on top. I aslo used yoghurt instead of sour cream. This worked really well.
Next time I will add a jalapeno and a bell pepper for more flavor. It was good, but pretty sweet, and would benefit from some heat. I'm also going to try baking the cornbread mixture first and then adding the chicken mixture so it gets a little less soggy.
This was a great recipe. I used some of the tips from the other reviews. (such as 1-can cream of chicken soup and 1/2-cup sour cream). It was great. Even my 14-yr-old son ate it and he hates casseroles!!
I absolutely love this recipe. So different, but yet so good.
No one in my family cared for this recipe.
I thought this recipe was a strange combination of ingredients. However, my family and I thought it was quite tasty. My one complaint is that it was very salty. I would definitely not add any salt and/or buy low or no salt alternatives. You can always add salt when you eat it.
Great for lunch, dinner and even breakfast! Chopping the chicken to small bit size was helpful for serving and eating, added in chopped spring onions before assembly for colour, texture and flavour. A sure winner.
The flavor was great, but I expected the cornbread to be more firm. Next time I'll probably use a little less butter than the recipe calls for and I'll cook the cornbread for a few minute before I put the chicken mixture on the top. It's one I'll definately try again.
Excellent! I reduced the recipe to six serving and incorporated the recommendations of several reviewers. I added half a packet of taco seasoning, a splash of hot sauce and about 3/4 of a can of cream of chicken soup to the chicken mixture. I tripled the amount of garlic in the garlic/onion saute and added a sprinkle of paprika, cayenne pepper, red pepper flakes, cumin and oregano to the cornbread mix. Out of personal preference, I left out the chile peppers and canned mushrooms. It had just the right amount of sweetness with a hint of being spicy. I'll DEFINITELY make this again! Yummmm!
I thought this was a really creative casserole. I agree that the chicken mixture needed more flavor. We live in the South, and we prefer spice! I also agree that cream of chicken soup could sub for some of the sour cream. Next time, I will add some cumin, and maybe some chili powder. I think the cornbread layer could do without the cream style corn, and add a little jalapeño. My cornbread layer came out kind of soggy, so I am going to take other's advice about baking the cornbread first. Otherwise good casserole, will make again.
I cooked 5 slices of bacon well done, cooked the onions and garlic in the bacon grease, and broke up the bacon and mixed it in with the chicken. I didn't have chiles so I roasted a red pepper and mixed in some red pepper flakes for heat. I did drain the corn, but the cornbread was still soggy. This tasted good (especially if you like bacon and corn) but didn't care for the sogginess. Next time I may omit the sour cream and mix the chicken and peppers right into the cornbread.
This was yummy! I changed the recipe by used regular sour cream, 2 eggs instead of egg substitute, and using the whole can of green chiles instead of half. I used fresh mushrooms instead of jarred mushrooms. I ADDED cream of chicken and a can of Del Monte Petite Diced Tomatoes with Zesty Jalepenos. Instead of using monterey jack cheese, I chose a Mexican blend shredded cheese. With these changes and additions, the recipe was awesome and very flavorful.
I LOVED this recipe! I tweaked it to the degree that we'd almost have to call it something different...but maybe not. I couldn't find a cornbread package of the size indicated, so I got two 6.5 ounce packages. I also drained the whole kernel corn, and used 3 regular eggs, and probably a bit more onion than was called for (I LOVE onions!). Here's where I got creative. I cooked 5 chicken breasts and shredded them. I then mixed them with a container of sour cream, 2c Monterrey jack cheese, and a bottle of green salsa (the mild sort). I spread that over the cornbread mixture, sprinkled more cheese over the top, baked and enjoyed!! My family loved it, and we'll definitely have it again! The earlier reviewer who mentioned that it's a bit difficult without cooked chicken made a point, I think....next time, I'll probably pick up a rotisserie chicken from the deli and use that.
Delicious and so easy to make! My husband kept saying last night "I can't stop eating this!!!" He did, but took it to work for lunch the next day! I skipped the mushrooms but put more chili pepper in it. If you want a higher concentration of chicken, you could make it in a 9x9 square dish and reduce the cornbread mixture a little bit.
I really enjoyed this dish. I made a few changes...used cream of chicken soup and only 1/2 cup sour cream instead of the recommended 1 1/2 cups of sour cream. The cornbread mix I used was only 6.5oz, so I added a bit of cornmeal to the mix. Overall, I really liked it, but my husband didn't. He says it wasn't hearty enough and he didn't like the chiles.
Very very good and very simple to make.
Good...but could be better...I love casseroles like this....I cooked cubed chicken breast with the mushrooms, onions, and garlic. I used fresh mushrooms instead of jarred. I also added some chili powder, cumin and dried corriander to add much needed flavor. I only used 2 tblspns of melted butter for the cornbread mixture with just a can of creamed corn, 2 eggs, and another small can of diced green chilies. I mixed the sour cream in with the chicken mixture and it kinda got sloopey on me me......a little to watery.....My mistake not to drain some of the liquid and I poured it over the cornbread mixture anyway. This took soooooo long to cook....still jiggled in the middle and the center never fully set up. I didnt even add the cheese till the very end.....flavor was good, concept was good....will definately try again. I think 1/2 margarine or butter is wayyyyyyyyy to much and could not imagine 2 cans of corn in that mixture. Just needs some tweaking and otherwise is a good casserole. Thanks !
Good recipe and I will definitely make it again. I added more chicken, more chiles, omitted the mushrooms and substituted Pepper Jack cheese. I don't think I would have liked it as much using Monterey Jack instead of Pepper Jack cheese. Next time I am going to reduce the sour cream and add more chiles (maybe 8 oz instead of 4 oz) or maybe some chopped jalapenos.
This was really good. I chopped the mushrooms finely and used regular sour cream. I also used butter instead of margarine and cheddar instead of monterey jack. I also used the entire can of green chile peppers. I put half in the cornbread mixture and half into the casserole with the chicken. And I used one extra-large egg instead of the egg substitute. I followed the advice of other reviewers and didn't stop at one inch from the edge of the dish. I covered the top completely and it worked perfecly. My family really enjoyed this dish. I'll definitely make this again.
This recipe was pretty good overall,however I did make a few changes: I used 2 eggs instead of the egg substitute; I used full-fat sour cream instead of reduced/no fat; I used shredded Cheddar cheese instead of Monterrey Jack; I used a can of MexiCorn instead of regular corn; I used about 3 heaping tablespoons of peppers instead of 2 tablespoons; and I used shredded chicken breast meat. This is a surprisingly sweet recipe. I think it may be because I only cook with real butter as opposed to margarine. This is not the fastest of casseroles, it took me about an hour in prep time. Next time I will also add more peppers; their flavor is lost in the corn. I may also try the Monterrey Jack cheese to see if that changes the taste any. My boyfriend wasn't very fond of this, he found it to be too heavy with all the cheese and sour cream. This is a dish I will make, but only occasionally.
I used kidney beans instead of mushrooms; heavy cream and cream of chicken soup instead of cream corn; and used almost a full lb of ground chicken. It was a great combination of bread and savory food! I'll definitely make it again.
I left out the chilis and mushrooms, used regular eggs and added some salsa and it was fantastic!
This was great! I told my mom about it and she made it the next day and loved it also. I spruced up the corn bread with red peppers and onions for kicks. Next time, I would add more seasonings when cooking the chicken also. Thank you, Michele! This will be a staple in our house!
Yummy & comforting on a chilly day. Omitted the cream corn & mushrooms. Added can of reduced fat cream of chicken soup & used 1 egg instead of substitute. Thanks for a great recipe!
Waaaayyyy too much corn! Next time I will leave out the whole kernel corn. I really enjoyed the bites I had without the corn so I will try this again and see how it turns out.
This was very easy and very good; something different from your usual chicken casserole dish. We will definitely serve this one again.
This was an excellent casserole! The green chili's made it just spicy enough to keep everyone happy. My husband said it was definetly "A Keeper".
This had a nice flavor, although a tad bit bland. I made this following the recipe almost exactly. I did not have a whole onion, and it needed more than the halfish of a large onion I put in it. I also put in a whole can of green chilis instead of the two tablespoons. The cornbread "crust" around the edges was a bit thick for my taste. Next time I'll use a smaller pan and spread the chicken mixture out more. I also think I'll add some cumin and maybe some chili powder to the chicken mixture next time for added flavor. The reviewers speaking to a mushy cornbread I don't think realized that this was not supposed to be cornbread with chicken on top, but rather more of a corn casserole. And perhaps the recipe could be better named to reflect that, even if "Cornbread Bake" does have a nice ring to it. A lovely recipe all in all that can be easily altered to accommodate extra spices for those who want something with more kick. Also to those who say this recipe is a lot of work because you have to cook the chicken, I'm wondering how you're cooking the chicken? I poached 3 boneless skinless chicken breasts while I was chopping and sauteing the vegetables. It added maybe 5 minutes to my prep time.
I love chicken and cornbread and thought this sounded like a pretty good recipe, but needed a few additions. To the cornbread mixture I add a couple tablespoons of green chilies and a 4 ounce can of mushrooms, and to the chicken filling I add the rest of the can of green chilies, a packet of spicy taco seasoning and sliced olives, and I use a cheese blend with a little more flavor for the topping. Without the taco seasoning I thought the filling was too bland. I made this for my in-laws at a family function and now they request it almost every time they come over! (I've also separated the recipe into 2-8x8 casseroles so I can do one without mushrooms for the picky eaters)
YUMMMMMMM! Even tho others did not like this, it was a hit at my luncheon group & at my house!! I added extra chicken, as I used it for a main dish. But it was absolutely delish!!
Excellent! I changed the recipe based on other reviews. I decreased margarine to 6 T, used a whole can of chopped green chilies, decreased sour cream to 1/2 cup, did not add mushrooms, added 3/4 of a can of pinto beans (drained and rinsed). Next time I would decrease the butter to 4 T, NOT add chicken, but add a can of pinto beans and a can of black beans.
We LOVE this reciepe! I add extra chilies and some diced tomatos..
Just made this for dinner and it was amazing. I hope the leftoevers are just as good. I did make substitutions I used two eggs instead of the subsitute. I omitted the mushrooms, added a can of drained rotel to the cornbread mix, only used cream corn as I didnt have any whole corn. I also added diced jalapenos and taco seasoning to the chicken mix. I prebaked corn bread 10 minutes as others suggested. This was great and served with side of broccoli.
Per other reviewers suggestions I used fresh mushrooms. I also added a can of cream of chicken soup to the chicken mixture. I cut back the sour cream to only 1/2 cup but when I make again, I will use more. wwe really like sour cream. I forgot the cheese for the top and it was still wonderful! I drained the corn, and added a whole can of grenn chiles. I also used 2 eggs in place of the eggs substitute. It was a wonderful dish and very easy.
Was very good and easy.
Everyone loved this, my family doesnt like mushrooms so i left those out, also I didnt have cornbread box mix so, I mixed 1 1/2 cup cornmeal, 1/2 cup of flour and 1tbsp of baking powder. Next time I will add a little more green chilis and maybe some jalapenos. Will definitely make again!!
This is really good and pretty easy. I halved it successfully. Some reviews complained it was not spicy or flavorful enough, so I used the Louis Rich brand Southwestern chicken. I wouldn't change anything, except maybe to use a little more sour cream. I think the cornbread and chicken went together really well. Will make it again. Thank you.
True comfort food! I added a minced jalapeno and a bit of sugar to the cornbread and some cumin to the sour cream. It was a "five" before my additions. After, a 5.5. There were no leftovers.
I have been making this casserole forever... the only difference in this one and mine is that I use a mexican cheese blend instead of the monteray Jack cheese and always add a touch of chipotle chili powder (about 1/4 teaspoon) to the onions as they cook for the cornbread part, and I cook the onions in olive oil instead of butter. DO NOT use fat free sour cream, spring for at least lowfat... much better. After all this dish is NOT for watching your waistline. It also works well if you have a small family -- I cook for only two -- by putting it into 5 ounce custard cups and freeze the extras for later. It reheats very well in the microwave.
Very good as is!
AWESOME!!! It was yummy and creamy. Every bite was different! Not too spicy but I bet you could use pepperjack cheese to give it a little more zip. One of the best recipes I've tried in a while! thank you, thank you, thank you!
This was a great alternative to red-sauced mexican dishes that I have tried. I added a whole can of chiles, cayenne pepper (to zing it up a bit) and used 2 eggs instead of the egg sub. It was a big hit with the family and actually was eaten the next day as left-overs! A dish has to be REALLY special for my family to eat leftovers!
Nice concept but pretty bland as written.
I would make again but would make some more changes. I did what others suggested with the sour cream& cream of chicken soup. I also added sliced olives, more chiles, and some cumin to the chicken mixture. I think next time I'll leave out the whole kernel corn. Nothing wrong with the taste, I guess I don't care for the consistency. All in all a good recipe tho!
I can't give this a 5 star rating because I didn't care for the sweetness, and everyone wished for a little more heat. I used a whole can of chopped green chilies and pepper Jack cheese. I think I will tweak this and not use a boxed cornbread mix next time. It's worth looking at again because it's easy to keep the ingredients on hand.
This was wonderful! My husband loved it even though he doesn't care much for chiles. (I used very mild palbanos) The one change I made was that I sauted fresh mushrooms in with the onions and garlic instead of using canned. I also used a cheddar/jack blend on top. I will definitely keep this one on my list.
This was a good meal. I would use less corn and more chicken -- next time.
I made this for my family and they liked it alot. I added a can of black eyed peas (thought I had black beans, but didn't), and a can of mild rotel canned tomatoes. Also added a little kick with some chili powder, extra pepper, etc. Didn't put the cheese on top but served with some sour cream. Thanks for the recipe!
While the original recipe is good, I thought that it needed a little more "kick". Try a dollop of green salsa or extra diced jalapenos to keep it from tasting like something served in a school cafeteria.
So, so good! Love that it is something very different. Used less butter, used 2 eggs...baked corn base for first 10 min. Used drained pinto beans instead of mushrooms. Next time want to use less sour cream and substitute the rest with cream of chicken. Also will add cayenne pepper and red pepper flakes to both mixes. Good!
I liked the idea of this recipe but not the end result. I made it exactly as stated but I will try it again with some of the changes that were suggested. What we didn't care for was the very, very sweet cornbread and the overwhelming taste of sour cream with the chicken. The cornbread was so sweet and didn't go well at all with the onions in it. The flavors didn't mesh. I would leave them out next time. It was suggested to use cream of chicken soup in place of some of the sour cream and that is what I will do next time also. I always try to make and review a recipe as originally written and this is not one I would recommend as is.
This is a nice change on a chicken dish. Not sure why they only used part of the can of green chili's. Wish I would have used a whole can - it really needed more flavor and now I have a little bit left over. This dish definitely gets better when reheated. I think I under-baked it a bit the first time, but after reheating in my toaster oven it was better the second time. Like other reviewers I did use 2 real eggs and 1/2 cup sour cream and a can of cream of chicken soup. Next time I'll mix the cheese with the topping and add a jalapeño for a little extra kick.
We thought this recipe was easy and tasty. I read reviews and followed some of the advice I found. I used 1/4 cup butter (which was plenty), a can of cream of chicken soup and 1/2 cup Greek yogurt instead of using sour cream. I used two eggs instead of egg substitute and I added a can of black beans. It took about 50 minutes to bake and turned out great! We'll make it again.
The whole family loved this! I took the advice and used 2 eggs. Used 1/4 cup of butter instead of 1/2 cup margarine. Added the whole little can of chilis. I left out the onion (personal choice) and added a can of cream of chicken. Also used canned mushrooms. I really enjoyed it and can't wait to have it for lunch as most people said the leftovers were yummy! Great recipe!
My husband, who is a joker with a weird sense of humor, said when he got seconds, "I suppose I have to eat some more of this to make you happy. It's the best you've ever made!" LOL! He also told me I could make it again for dinner tomorrow. This is one of the easiest, best recipes I've ever found on this site. After reading some of the reviews the only thing I changed was to use a mixture of cream of chicken soup and sour cream. I didn't have enough chicken from the last chicken I roasted so I supplemented it with canned chicken. I followed the rest of the recipe exactly. Guess who just came back for thirds? He also said I can print this recipe out and frame it. All I can say is, "YUM!"
Cooked my chicken with a pack of fajita seasoning and a some lime juice, and I only mixed in 1 cup of sour cream. Everything else stayed the same. Really good recipe, I'll definitely make it again.
This was a hit at a company potluck. I thought the flavor of the green chiles and the cornbread part was awesome but I would reduce the sour cream and omit the mushrooms. I also followed another persons suggestion of using 2 eggs and it worked fine. This recipe makes a lot!
I have fresh farm eggs, so I used 2 of those; worked just fine. I added a 2 oz jar of pimiento for a little Tex-Mex flavor and color. I think next time I will also add a small drained can of black olive slices. I, too, used the whole small can of chopped chiles. DRAIN the whole corn can. I used a package of 4 cheeses shredded and it was just fine. I think the appearance is as good as the taste; it really is beautiful when it comes out of the oven. My cornbread mix also comes in a 7.5 oz box.
Quick and easy! My kids love it. I was worried about the chiles at first, but they don't add much spice. The leftovers do wonderful (don't dry out or get a funky consistency) -- easily make for a main dish Monday and repeat w/ the leftovers on Wed or pack & take to work for lunch.
I love this dish. It is so easy and everyone loves it. I use shredded chicken. Boil chicken breast with garlic then shred and freeze to have shredded chicken available to make this anytime.
Very rich and filling meal! I used a stick of butter instead of margarine, and also added the cream of chicken soup along with 1/2 c sour cream, and 2 eggs instead of egg substitute. This cooked up golden brown and delish! I think next time I will add more chopped green chiles and maybe eliminate the sour cream all together. if using the soup. Hubby loved this one. Thanks!
Used others' suggestions 6 tbs of butter, 2 eggs instead of egg whites. Used the whole 4 oz can of green chilis, sauteed the mushrooms, used 1/2 c sour cream and 1 can of cream of chicken. Baked the crust for a little over 10 minutes before adding the topping. This was awesome. Will try adding jalapeno next time. This is comfort food!
My family really enjoyed this casserole. Although, I think next time I would add alittle more spice to it. Did have a question as to whether to drain the corn - did not but corn mixture was very runny. So I added another box of cornbread and it turned out great.
This was good but my cornbread was mushy like some others complained about. I think next time, I'll cook the cornbread first, add the mixture and then bake it again.
this was real good. I used 3TB chilies and added more mushrooms. This would also be good with pablano peppers and a red bell pepper. This one is going in my recipe book. Thanks.
Outstanding! With changes for our tastes, this is a regular meal in my house. I added a jalapeno and one red pepper to onion and garlic, only used a tablespoon oil to saute them, omitted canned mushrooms because I don't like them, and used more green chilis because I love them (like three whole cans more). Also good to add some cumin to the chicken and pepper jack instead of jack. Yummy. Next time I will use more cornbread mix because it never quite set up.
This is an easy delicious recipe. I did bake the cornbread crust for about 15 minutes before I added the chicken topping. I also added a can of somewhat drained chopped tomatoes with chillies and a whole can of green chillies.