This was wonderful!Even my picky husband liked it.It was very easy to prepare after a long day at work.I had to substitute grated cheddar for the monterey jack.I served a simple green salad with this casserole.It was perfect!!!
Wow!! Saw this recipe yesterday and couldn't wait to get home from work to prepare it. It is amazing how the sweetness from the cornbread and the sourness of the sour cream work so well together. This recipe is definitely a KEEPER!!! Darlene Ross
I first got this recipe off the Pillsbury website, but lost it and couldn't find the recipe on Pillsbury again. Thank heavens for Recipezaar! This is one of my husband's favorite chicken dishes.
Great flavor! This makes into a pretty golden dish. I used 1 cup of sour cream and a box of Jiffy Corn Muffin mix, because that is what I had on hand. I use a GE Contact Grill for chicken and burgers. Ready in 7 mins. or less. Thanks for your post! Peggy
Excellent! I put the 2T canned chopped mild green chiles in the topping as directed. Then I put the remainder of the can in the corn bread mixture. Next time, I'll plan to have chicken for dinner one night planning for leftovers for this dish the next. For tonight, though, it took practically no time at all to broil a couple breasts and thighs to 'just barely done' in preparation for this. Although not as cheesy as I had imagined, this dish is very hearty and satisfying. You'll probably want any side dishes to be 'light'.
We love this recipe, but we are also watching our carbs. So I used a low-carb cornbread mix and skipped the can of whole kernel corn. No one noticed the difference!
I'm new to recipezaar, and this was the first recipe I tried. I loved the smell of the garlic and onion cooking. I added half a can of cream of chicken soup and a whole 4-ounce can of green chili to the topping, but left out the mushrooms because we don't like them. It tasted like a cross between chicken enchilladas and green corn tamales. There are only four of us, but there was only one serving left (which my son micrwaved the next day and wished there had been two servings left). It was so good that I made it again the next week. My friend was there while I was making it and copied the recipe. She made it the following night and her family of five ate it all. After dinner she found her husband in the kitchen scraping out and eating the crumbs from the baking dish. When caught he said, "Next time double the recipe." I'll mke this often.
What an interesting casserole. We really liked the flavor combinations. It tried to make it a little lighter by using only 2 T. of butter, fat free sour cream, and 1 cup of mozarella cheese on top and it was still very tasty.
Awesome, fantastic, delicious, easy, and satisfying! This recipe has it all. I did add 2 tablespoons of sugar to the cornbread mixture because we like sweeter cornbread, but that is strictly a personal taste thing and doesn't affect how truly GREAT this recipe is. Thanks Mark!
I really liked the recipe, Mark. It makes a great meal. My family ate it all up.