Savory Chicken and Cornbread Casserole: A Delicious Twist

Step 1

Preheat your oven to a toasty 375 degrees F (that's around 190 degrees C for you metric mavens). Spread some love by greasing up a 9x13-inch baking dish with your choice of cooking oil.

Step 2

In a little skillet, let the butter do its melty dance over medium heat. Toss in the onion and garlic, then stir and cook until they're tender and smelling oh-so-good, which should take about 4 to 6 minutes (see Cook's Note for a pro tip). Take it off the heat and give it a little break.

Step 3

Now, in a big ol' bowl, mix together the corn, cream-style corn, a pinch of salt, and your egg substitute. Then, beat in that muffin mix until it's all cozy. Gently fold in the cooked onion mix and pour this delightful concoction into your waiting baking dish.

Step 4

In another spacious bowl, combine the chicken, green chiles, mushrooms, sour cream, plus a sprinkle of salt and pepper. Lovingly spoon this mixture over the corn goodness, making sure to leave a little rim around the edge. Finish off with a lovely dusting of cheese on top.

Step 5

Pop your creation into the preheated oven and let it bake for 35 to 40 minutes, or until the edges are kissed with a golden glow. Enjoy the deliciousness that follows!