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½ cup sour cream

10.5 ounce can condensed cream of mushroom soup (low-sodium or regular)

10.5 ounce can condensed cream of chicken soup (low-sodium or regular)

5 ounce can evaporated milk (or half and half)

6 cups shredded rotisserie chicken (or leftover cooked seasoned chicken)

1 ½ cups Colby and Monterey Jack cheese

1 teaspoon garlic powder

1 teaspoon salt (optional if using regular soup cans)

½ teaspoon black pepper

8.5 ounce box Jiffy cornbread mix

14.75 ounce can cream style corn

½ cup Colby and Monterey Jack cheese

1 large egg

2 tablespoons melted butter

Optional garnishes: green onions and parsley

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1. Preheat oven to 400°F. Grease a 13x9-inch baking dish with butter or nonstick cooking spray.

2. In a large mixing bowl, combine sour cream, cream of mushroom soup, cream of chicken soup, and evaporated milk or half-and-half, 1 ½ cups of the Colby and Monterey Jack cheese, garlic powder, salt, and pepper. Mix until smooth.

3. Stir in shredded chicken. Once combined, pour and spread evenly in the prepared baking dish.

4. In the same mixing bowl, combine the Jiffy cornbread mix, cream-style corn, ½ cup Colby and Monterey Jack cheese, egg, and melted butter. Mix until well combined.

5. Dollop the cornbread mixture over the top of the chicken base, and spread evenly.

6. Bake 50-55 minutes. Cool slightly before serving. If desired, garnish with sliced green onions or minced parsley.

**I tried this with mixed veggies. It was ok but I think the original recipe is probably a little better.