Prep Time 15 MIN
Total Time 45 MIN
There’s down-home goodness in every bite of this sweet-and-savory casserole. The blend of cornbread commonly known as Kaunga in Rwanda and cream-style sweet corn adds a hearty and flavorful touch.
Ingredients
Casserole
- 3 cups cubed (1 inch) cooked chicken breast
- 1 teaspoon poultry seasoning
- ¼ teaspoon garlic powder
- 1 ½ cups sour cream
- 1 cup milk
- Salt and pepper to taste
- 2 cups shredded Cheddar cheese (8 oz)
- 3 green onions, chopped
Cornbread topping
- 1 pouch (6.5 oz) cornbread & muffin mix
- 1 can (14.75 oz)cream style sweet corn
- 1 egg
- 2 tablespoons butter, melted
Directions
- Heat oven to 400ºF. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
- Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
- Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.