Chicken Suiza Cornbread Bake

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

2. Make crust: Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes. Remove from heat and set aside.

3. Combine corn, cream-style corn, egg substitute, and salt in a large bowl. Beat in corn bread mix. Fold in cooked onion mixture until evenly distributed. Pour into the prepared baking dish.

4. Make topping: Combine chicken, sour cream, mushrooms, green chiles, salt, and pepper in a medium bowl. Spoon over corn mixture to within 1 inch from the edge. Sprinkle cheese evenly over the top.

5. Bake in the preheated oven until edges are golden brown, 35 to 40 minutes.

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 onions and garlic are soft. Cook and stir for about 5 minutes; 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.