THE RECIPE JOURNAL · Main Course
Savory Chicken Suiza Cornbread Dish
This comforting dish combines tender chicken with creamy cornbread for a perfect savory meal. Easy to make and full of flavor, it’s sure to become a family favorite on busy weeknights.
FROM THE KITCHEN • Savory Chicken Suiza Cornbread Dish
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F and grease a 9x13-inch baking dish so nothing sticks. Melt some butter in a small pan over medium heat, then toss in chopped onion and garlic. Cook them, stirring now and then, until they’re soft and fragrant—about 4 to 6 minutes. Set this aside once it’s ready.
02
Step 2
In a big bowl, mix together the corn, cream-style corn, salt, and egg substitute. Stir in the muffin mix until just combined, then gently fold in the cooked onion and garlic. Pour this mixture evenly into your prepared baking dish.
03
Step 3
Next, in another bowl, combine the chicken, green chiles, mushrooms, sour cream, salt, and pepper. Spread this chicken mixture over the corn layer, leaving about an inch of space around the edges. Sprinkle cheese on top to finish it off.
04
Step 4
Pop the dish in the oven and bake for about 35 to 40 minutes, or until the edges turn a nice golden brown. Let it cool a bit before serving, and enjoy!
Why you’ll love it
This dish combines tender chicken with the rich, cheesy flavors of Suiza sauce and the comforting texture of cornbread. It’s a perfect blend of savory and slightly sweet, making it a satisfying meal for any occasion. The layers of ingredients create a hearty, flavorful experience that’s easy to make and sure to please.
How to serve
Serve this dish with a simple green salad or steamed vegetables to balance the richness. A side of salsa or a dollop of sour cream can add a nice contrast. It also pairs well with a light white wine or a refreshing iced tea.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the cornbread from becoming dry. For longer storage, freeze portions wrapped tightly in foil and thaw overnight before reheating.
