This is a great recipe to make when you have left over chicken breasts.  It’s for a chicken suiza cornbread bake, which is a Mexican-inspired casserole that is warm and comforting for the night you want to make a quick tasty meal.

The bottom part of the casserole is made with whole corn, cream corn and then a package of corn bread mix along with a few other ingredients and makes a really wonderful tasteful layer.  The top layer is the chicken which is mixed with mainly mushrooms, canned green chile peppers, cheese and sour cream and is so good, ESPECIALLY when both layers are combined. Give it try and let me know what everyone thinks!

Here’s what you need:

Cornbread Crust:
1/2 cup butter
1 onion, finely chopped
1 clove garlic, minced
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn, drained
1/4 teaspoon salt
1/2 cup egg substitute
1 (8.5 ounce) package corn bread mix
Chicken Topping:
2 1/3 cups chopped cooked chicken breast
2 tablespoons canned green chile peppers, chopped
4 ounces sliced fresh mushrooms
1 1/2 cups reduced-fat sour cream
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1 (8 ounce) package Monterey Jack cheese, shredded

This fantastic recipe is coming to you thanks to I sure hope you like corn, because this has at LEAST 3 different kinds and it couldn’t be more delicious! Any corn fans out there should love this! If this sounds like it might describe you or someone you know, then you need to head on over to All Recipes now for the full instructions. You’ll be glad you did. Enjoy!