Recipe - Chicken Suiza Corn Bread Bake

CORN BREAD
One half cup Butter
1 md Onion, finely chopped
1 Garlic clove, minced
15 One fourth ounce Can Green Giant Whole
Kernel Golden Sweet
Corn, drained
15 ounce Can Green Giant Cream
Style Golden Sweet Corn
2 Eggs, beaten
One fourth teaspoon Salt
7 ounce (or 8.5 oz) corn muffin
mix

TOPPING
2 One half cup Cubed cooked chicken
2 tablespoon Canned chopped mild
chiles
4 ounce Can Green Giant Mushroom
Pieces & Steams, drained
1 One half cup Dairy sour cream
One fourth teaspoon Salt
One fourth teaspoon Pepper
2 cup Shredded Monterey Jack
cheese

Heat oven to 375 degrees. Grease 13 x 9" baking dish. Melt butter in small
skillet over mediumhigh heat. Add onion and garlic; cook and stir 4 to 6
minutes or until tender, stirring occasionally. Set aside. In large bowl,
combine corn, cream style corn, eggs and One fourth t salt; mix well. Add corn
muffin mix; mix well. Fold in cooked onion mixture. Pour into greased dish.
In large bowl, combine all topping ingredients except cheese; mix well.
Spoon over corn bread to within 1" of edges. Sprinkle with cheese. Bake for
35 to 40 minutes or until edges are golden brown.