Wow, this is deceptively wonderful! I would have been content with the all-sour cream original, but chickened out (pun intended) at the last minute to make it more hearty for the hubby. I don't keep cream of chicken soup on hand, so used a can of low-fat cream of mushroom soup and the 1/2 C sour cream, plus a full 4 oz can of chiles and more mushrooms. I also baked the cornbread mixture for about 10 minutes before adding the rest. So good... and it puffs up almost like a souffle! This is one to share.
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Wow, this is deceptively wonderful! I would have been content with the all-sour cream...