This was delicious, if high-fat. I used two packages of the Krusteaz cornbread mix, which are the 15 oz size and so really increased the size of the recipe quite a bit. I used about 5 cups cubed chicken, but just 3 cups sour cream--amount for a double recipe. I used just one small can sliced mushrooms, which I could have increased to 2 cans. The biggest difference was that I poured 1/2 of the cornbread mix on the bottom of a 10"x15" glass dish, layered the chicken mixture and 1/2 the cheese over it, then poured the remaining half of the cornbread mix over the top. It took about 1 hour to bake. The last 10 minutes, I sprinkled the remaining cheese over the top. Just a little changing around of the way it was put together. Anyway, it was delicious, and I would make it again this way. Might cut it in half for just my husband and me, but was making this for a 92-year-old mother-in-law too, who doesn't like to cook, so made her lots to last a while. Update: Made again and substituted 1 cup of yoghurt for one cup of the sour cream and was still really good. Used two cans mushrooms. Forgot to put the cheese in the middle, but sprinkled some on top after it was done and was still good. A little lower fat too. Update #2--used too much cheese in the middle layer--next time avoid that, as it kind of drowned out the other flavors.
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This was delicious, if high-fat. I used two packages of the Krusteaz cornbread mix, which are...