Chicken Mexicali Cornbread Bake

• 3 tablespoons olive oil (Extra Virgin preferred)
• 1 small onion, finely chopped
• 2 -3 garlic cloves, minced (to taste)
• 2 (15 ounce) cans corn (whole kernel or creamed, either)
• 14 teaspoon salt
• 6 leftover corn muffins, crumbled medium to large muffins work best (box mix, slightly sweet cornbread muffins preferred)
• 2 13 cups chopped cooked chicken breasts
• 1 14 ounces taco seasoning mix
• 12-1 teaspoon chopped jalapeno pepper (if you like hot, use more if not, use less)
• 4 ounces chopped fresh mushrooms (optional)
• 1 12 cups light sour cream
• 14 teaspoon salt
• 14 teaspoon ground black pepper
• 8 ounces cheddar cheese, shredded or 8 ounces monterey jack cheese

1. Preheat oven to 375F & grease a 9x13 inch baking dish.
2. Place olive oil in a small skillet over med-high heat.
3. Saute onion & garlic until tender, 4 to 6 minutes; set aside.
4. In a large bowl, combine corn & salt and fold in cooked onion mixture.
5. Line baking dish with the crumbled bits of cornbread muffins & Pour the corn and onion mixture onto the cornbread pieces in the prepared baking dish.
6. In a large bowl, combine chicken, jalapenos, taco seasoning mix, mushrooms, sour cream, salt and pepper.
7. Spoon over corn mixture to within 1 inch from edge.
8. Sprinkle top with cheese.
9. Bake in preheated oven for 25 to 35 minutes, or until edges are golden brown ~ serve with chopped fresh tomatoes, lettuce, salsa, sour cream, sliced black or green olives, & guacamole if you like, & serve with warm tortilla chips.

olive oil, onion, garlic, corn, salt, corn muffins, chicken breasts, taco, jalapeno pepper, fresh mushrooms, light sour cream, salt, ground black pepper, cheddar cheese

Taken from www.food.com/recipe/chicken-mexicali-cornbread-bake-186663 (may not work)