Farmhouse Chicken Cornbread Casserole
1 (10.5 oz) can condensed cream of chicken soup, not diluted
1 (10.5 oz) can condensed cream of mushroom soup, not diluted
¾ cup milk
4 cups cooked, diced chicken
1 cup grated cheddar cheese
1 (8.5 oz) box corn muffin mix (such as Jiffy brand)
1 (14.75 oz) can cream style sweet corn
⅓ cup sour cream
2 tablespoons melted butter
Preheat the oven to 400°F.
Spray a 3-quart baking dish with cooking spray.
In a large bowl, whisk together condensed soups and milk.
Stir in cooked chicken and cheese.
Pour chicken mixture into a baking dish.
Mix Jiffy mix, corn, sour cream, egg, and butter.
Spread evenly over the chicken mixture.
Bake, uncovered, for about 40-45 minutes, or until a toothpick inserted in the center of the topping comes out clean.
Cover loosely with foil if it starts to brown too much.
Let stand for about 5-10 minutes, then serve.