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.

Ingredients: 

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

Directions:

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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