Chicken Cornbread Casserole
"This Chicken Cornbread Casserole has been a staple recipe in our family for a quick weeknight meal that's simple to assemble in 15 minutes...."
INGREDIENTS
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1/2 cup sour cream
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10.5 ounce can condensed cream of mushroom soup (low-sodium or regular)
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10.5 ounce can condensed cream of chicken soup (low-sodium or regular)
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5 ounce can evaporated milk (or half and half)
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6 cups shredded rotisserie chicken (or leftover cooked seasoned chicken)
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1 1/2 cups Colby and Monterey Jack cheese
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1 teaspoon garlic powder
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1 teaspoon salt (optional if using regular soup cans)
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1/2 teaspoon black pepper
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8.5 ounce box Jiffy cornbread mix
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14.75 ounce can cream style corn
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1/2 cup Colby and Monterey Jack cheese
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1 large egg
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2 tablespoons melted butter
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optional garnishes: green onions and parsley
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