Chicken Suiza Cornbread Bake

Made  times
Wendy T 10

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

Modified from: Chicken Suiza Cornbread Bake

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Serving size has been adjusted!

Original recipe yields 5 servings



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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
  2. Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. 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.


I made the 12 servings for 4 adults and 1 child (11 year old) and there were no leftovers...with the adults requesting more. So, next time I make this, I will double the recipe. This was easy ...

This recipe is similar to several other "Chicken Suiza Cornbread Bake" recipes on All Recipes, and all the others say they make 12 servings. This one calls for the same proportions of ingredient...