Chicken Suiza Cornbread Bake

A wonderful Mexican inspired casserole. I got this one from my aunt. She's been making this for years, and it's one of my uncles favorites, and he usually doesn't like Mexican cuisine!

• Ready In: 1 hr
• Serves: 12

Ingredients

• Corn Bread

• 1⁄2 cup margarine or 1⁄2 cup butter
• 1  medium onion, finely chopped
• 1  garlic clove, minced
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can  cream-style corn
• 2  eggs, beaten
• 1⁄4 teaspoon salt
• 1 (7 ounce) package  cornbread mix

• Topping

• 2 1⁄2 cups  cubed cooked chicken
• 2  tablespoons  canned chopped mild green chilies
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1 1⁄2 cups sour cream
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups  shredded monterey jack cheese

Directions

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