Chicken Cornbread Casserole

Chicken Cornbread Casserole 1/3 cup diced onion 1 teaspoon minced garlic 4 cups cubed chicken breast, or Rotisserie Chicken, shredded 1 teaspoon chicken bouillon 1 1/2 cups sour cream 1/2 cup milk 1/2 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 2 cups grated cheddar cheese 1 (8.5- ounce) box cornbread mix 2 tablespoons melted butter 1 (14.75- ounce) can creamed corn 1 egg optional – garnish with green onions Preheat oven to 400°F. Coat a 2- quart baking dish lightly with nonstick spray. Set aside. Place onions and garlic in a small microwave-safe bowl. Cover the bowl with plastic wrap. Cut a small slit in the top of the plastic wrap and microwave for 1 minute. Remove the bowl from the microwave. In a large bowl, combine chicken, bouillon, sour cream, milk, salt, pepper, and steamed onions and garlic. Mix until incorporated. Add in the cheese and stir to combine. Spread the chicken mixture in the prepared baking dish and set aside. In the same bowl combine the cornbread mix, butter, creamed corn, and egg. Stir until smooth. Spread the cornbread mixture on top of the chicken mixture. Bake for 35-40 minutes, or until the center of the cornbread is set. Allow to cool for 10 minutes before serving, garnish with green onions if desired. Notes store airtight in the refrigerator for up to 3 days.