Rating: 4.5 stars 4.3
503 Ratings
  • 5 star values: 280
  • 4 star values: 145
  • 3 star values: 57
  • 2 star values: 11
  • 1 star values: 10

A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cornbread Crust:
Chicken Topping:


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-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.

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.

Nutrition Facts

378 calories; protein 17.9g; carbohydrates 30.1g; fat 21.8g; cholesterol 69.8mg; sodium 856.8mg. Full Nutrition