Chicken Suiza Cornbread Bake Recipes

CHICKEN SUIZA CORNBREAD BAKE

Steps:

• 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.

CHICKEN SUIZA CORNBREAD BAKE

Steps:

• Preheat oven to 375.
• Grease a 9 x 13-inch baking dish.
• Melt butter in small skillet over medium-high heat.
• Add onion and garlic; cook and stir 4 to 6 minutes or until tender, stirring constantly.
• Set aside.
• In a large bowl, combine corn, cream style corn, eggs and 1/4 teaspoon salt.
• Mix well.
• Add corn muffin mix-mix well.
• Fold in cooked onion mixture.
• Pour into greased dish.
• In a large bowl, combine all topping ingredients, except cheese, mix well.
• Spoon over corn bread to within 1 inch of edges.
• Sprinkle with cheese.
• Bake at 375 for 35 to 40 minutes or until edges are golden brown.

CHICKEN SOUIZA CORNBREAD BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
• Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
• In a large bowl, combine chicken, green chiles, 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.

CHICKEN SUIZA CORNBREAD BAKE

Steps:

• 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.