Chicken Souiza Cornbread Bake

This was adapted from a recipe I found on All recipes. The kids really enjoy this and it's pretty easy.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄2 cup butter
• 1  onion, finely chopped
• 1  garlic clove, minced
• 1 (15 1/4ounce) can whole kernel corn
• 1 (15 ounce) can  cream-style corn
• 1⁄4 teaspoon salt
• 1  egg, slightly beaten
• 1 (8 1/2ounce) package  cornbread mix (I used a box of Jiffy)
• 2 1⁄3 cups  chopped  cooked chicken breasts (I sometimes use the ready to serve chicken strips)
• 8  ounces  of sliced mushrooms
• 1 1⁄2 cups sour cream
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground pepper
• 1 (8 ounce)  monterey jack cheese, shredded

Directions

1. Preheat oven to 375 degrees F. Grease 13 x 9 baking dish.
2. Melt butter in a small skillet over medium-high heat. Saute onion and garlic until tender, 4-6 minutes. Set aside. In same skillet saute mushrooms until cooked through. Set aside.
3. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in cornbread mix. Fold in cooked onion mixture.
4. Pour into the baking dish.
5. In a large bowl combine chicken, mushrooms, sour cream, salt and pepper.
6. Spoon over corn mixture to within 1" from edge. Sprinkle top with cheese.
7. Bake in oven for 35 to 40 mintues or until edges are golden brown.