Chicken Suiza Cornbread Bake

The first time I made this dish I wasn’t convinced. The ingredients promised potential. How can you go wrong with cheese, cornbread and sour cream? But the end product, wasn’t what I had hoped. After some thought, I realized my mistake. I had used canned chicken. Yuk. It was an effort to save time but, really, canned chicken is absolutely disgusting. This weekend I had some extra time so I tried it again with fresh chicken. I used a little bit of cajun seasoning on the chicken to give it a little bit of extra spice and it turned out just like I had hoped it would the first time. Always up for cornbread, the girls loved it too. It’s a keeper but, definitely a weekend dish since it does take some extra time and preparation.

This Tex-Mex dinner has just the right amount of kick, and it’s all in one dish!

Chicken Suiza Cornbread Bake

Prep Time: 10 minutes

Cook Time: 35 minutes

Chicken Suiza Cornbread Bake


  • 1/2 cup butter
  • 1 clove garlic, minced
  • 1 can creamed corn
  • 1 can corn
  • 1 1/2 cup sour cream
  • 1 egg
  • 2 cups chicken, shredded or cut
  • 1, 8 oz package Monterrey Jack, shredded
  • 1 onion, finely chopped
  • 1/4 tsp salt
  • 1 package of cornbread mix
  • 1 tbsp green chilies
  • Salt and Pepper to taste


  1. Preheat oven to 375 degrees.
  2. In skillet, melt butter. Add onion and garlic. Cook until tender (approx 4-6 minutes).
  3. In a large bowl, combine creamed corn, corn, egg, and cornbread mix. Mix in onion and garlic.
  4. Pour in 9x13 inch baking dish.
  5. In a large bowl, combine chicken, green chilies, sour cream, and salt and pepper. Spread over cornbread.
  6. Sprinkle with cheese and bake 35-40 minutes.


Substitute black beans for the chicken to make this dish vegetarian.

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