Chicken Suiza Cornbread Bake Recipe -
Chicken Suiza Cornbread Bake Recipe
  • READY IN 1 hr

Chicken Suiza Cornbread Bake

Recipe by  

"A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.
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  • 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 the onions and garlic are soft. Cook and stir about 5 minutes; the 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2003

I made this for the first time, making a few changes according to what I read in the pervious reviews. I put in two eggs instead of the egg substitute, and I only put in 1/2 cup sour cream. I then added a can of cream of chicken soup, and a chopped jalapeno for added kick. Delicioso!

Most Helpful Critical Review
Feb 07, 2003

The cornbread was great, rich and wonderful texture. The chicken mixture, however, was missing something. I knew the small amount of green chile would not satisfy my spice taste, so I added about a teaspoon of chopped jalapeano. Still the sour cream alone did not complient the chicken--it needed more chicken flavor. Maybe a cream of chicken soup and sour cream mixture.

Jan 25, 2003

This recipe is SO good! I was skepitcal when I put it all together, but it turned out fantastic. I drained the whole kernal corn (it doesn't say to on the recipe), used a little less butter (6 tblsp), used 2 eggs instead of substitute, my cornbread mix was only 7.5 oz, I used the whole can of diced chiles (about 4oz), fresh mushrooms and light sour cream instead of nonfat. My family loved this, and the leftovers are great! :)

Feb 09, 2011

This was awesome! My husband said, "I can't stop eating this!," and my two four-year-olds both loved it. The way I made it was pretty true to the recipe, except that I substituted a can of pinto beans (drained and rinsed) for the mushrooms, and I did not use the creamed corn. I prebaked the cornbread base for 10 minutes, and it turned out perfectly, not at all soggy. The cooking time for the assembled dish was then only 30 minutes. I will definitely be making this again (and again and again...)! Thanks for such a delicious recipe!

Jan 04, 2004


Dec 01, 2005

My Fiance and I loved this. I cut it in half since it was just for the two of us. I added one regular egg, used canned white chicken, doubled the green chile peppers, ommitted the mushrooms, added a chopped red pepper, sprinkled cayenne pepper on top and used shredded mexican cheese. Oh, and the best part...I added chopped jalepeno. It was spicy and delicious!! Not bland whatsoever.

Dec 30, 2003

Unless you have pre-cooked chicken on hand ... what a pain! I went to store and bought a chicken, followed "boiled chicken" recipe on this site (by the way, very good recipe); then started this meal when chicken was ready. At that point had already spent 2 hours on this meal! Anyway, I took other reviewers advice and changed the following ... 2 eggs instead of egg substitute, 1/2 cup & a big spoonful more of sour cream instead of 1 1/2, added a can of cream of chicken soup, used 2 1/2 tbl of diced green chiles & added a finely chopped jalapeno. The mushrooms were good, but next time may consider cutting in half. Unfortanatley, I picked up reduced fat jack cheese by mistake. Was like shredding plastic! Used a box of "Jiffy" cornbread mix. Unless you have helpers, prep time is more like 1/2 hour. When it was finally out of the oven (3 hours later - cuz of cooking fresh chicken) - was very tasty, but needed something more. Still can't figure out what. Anyway, much to my surprise, reheated next day & was the bomb! Some casseroles just need a day to mesh. All in all, very good recipe, very inventive & am very impressed! Just make sure you use whole jack cheese! Oh yeah, a nice salad & some hot bread would go great with this meal. Would not suggest a vegetable, rice or anything like that.

Sep 07, 2004

Yummie!! Everyone here loved it. I didn't add the mushrooms and used one can of mexican corn. But I did add the cream of chicken soup, half a can of rotel, shredded cheddar and montery jack cheese. I used regular sour cream and eggs. Thought maybe the cornbread mixture needed some more liquid, but it was browned on the edges and just right on the inside. Would make again...Thanks


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  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 857 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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