Tuesday, January 11, 2011

Cornbread Chicken Suiza

This is from the Pillsbury Bake-Off book, but I'm not sure which of these products is supposed to be a Pillsbury product. That's not important anyway, because this dish is delicious no matter what brand you use.

My husband raved about it, went back for seconds, then had more as a late night snack the following evening. I guess it was good!

Suiza refers to a cream-based white sauce. So this dish is cornbread topped with a creamy chicken sauce. It's delicious mixed in with real corn & red peppers.

4 Tbsp of butter
1/2 cup of chopped onions
2 cloves of garlic
1 can of whole kernel corn, drained
1 can of cream-style corn
2 eggs, beaten
1/2 teaspoon salt
1 box 7.5 oz corn muffin mix
3/4 pound of chicken
1.5 cups of fat free sour cream
2 tbsp of chopped, canned green chiles
1/4 teaspoon pepper
2 cups reduced fat monterey jack cheese

Heat oven to 375 degrees.
Cook chicken using preferred method and cut into cubes.
In a 6-inch skillet, melt butter on medium heat, add onion and garlic. Cook & stir for 4 to 6 minutes, stirring occasionally, until tender. Set aside.
Grease or spray 9 x 13 inch baking dish. 
In a large bowl, mix together corn, cream-style corn, eggs, 1/4 teaspoon salt, & corn muffin mix.
Then add butter mixture, mix, and pour into baking dish.
In another large bowl, mix together chicken, sour cream, chiles, 1/4 teaspoon salt, & pepper.
Spoon over cornbread, but leave about an inch all around the sides.
Sprinkle with cheese.
Bake for 35 to 45 minutes.

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