1/2 c butter
1/4 cup chopped onion
1 clove garlic, minced
1 15 oz can corn
1 15 oz can creamed corn
1/4 tsp salt
1 8.5 oz box corn muffin mix
2 cups cooked chicken, shredded
2 tbl canned green chiles
1 1/2 cups sour cream
salt and pepper to taste
1 cup shredded monterey jack cheese
Preheat oven to 375. Melt butter and saute onion and garlic. Set aside.
Combine corns, salt and egg. Beat in muffin mix. Fold in butter mixture. Pour into greased casserole dish.
Combine chicken, chiles, sour cream, salt and pepper. Spread over corn mix, leaving 1/2 inch border around edges. Sprinkle with cheese. Bake for 35 minutes.
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