Southern Chicken-Cornbread Casserole


3cups cubed (1 inch) cooked chicken breast
1teaspoon poultry seasoning
¼teaspoon garlic powder
cups sour cream
1cup milk
Salt and pepper to taste
2cups shredded Cheddar cheese (8 oz)
3green onions, chopped
1pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
1can (14.75 oz) Green Giant® cream style sweet corn
2tablespoons butter, melted


Heat oven to 400ºF. Spray 13x9-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.