Follow these steps for perfect results
Corn muffin mix
Shredded cheddar cheese
shredded
Cream of mushroom soup
Chili powder
Garlic
chopped
Minced green chilies
minced
Green onions
minced
Kernel corn
Shredded cooked chicken
shredded
Preheat oven to 350 degrees Fahrenheit.
In a bowl, combine corn muffin mix and shredded cheddar cheese.
Prepare the corn muffin mix according to the package directions and set aside.
In a saucepan, stir together cream of mushroom soup, chili powder, chopped garlic, minced green chilies, minced green onions, kernel corn, and shredded cooked chicken or turkey until well blended.
Heat the mixture through until warm.
Spoon the prepared corn muffin mix into a greased casserole dish.
Spoon the warm soup mixture over the muffin mix, leaving about 1/2 inch of space from the edge of the dish.
Bake for 25 minutes, or until the cornbread topping is golden brown.
Garnish with additional shredded cheese, green onions, and sliced tomatoes before serving.
Expert advice for the best results
Add a can of diced tomatoes for extra moisture and flavor.
Use different types of cheese for a more complex flavor profile.
Top with sour cream or guacamole before serving.
Everything you need to know before you start
20 min
The soup mixture can be made ahead of time and stored in the refrigerator.
Serve warm in individual portions or slices from the casserole dish.
Serve with a side salad.
Offer sour cream or guacamole as a topping.
Complements the savory flavors.
Crisp and refreshing.
Discover the story behind this recipe
A comforting dish that combines elements of Mexican and American cuisine.
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