Chicken Cornbread Casserole

3 cups cooked shredded chicken

1 can cream of chicken soup 10 oz

½ c sour cream

½ c milk

2 cups shredded cheddar

Garlic and onion powder to taste

½ teaspoon black pepper

1 box jiffy cornbread mix

1 can 14 oz creamed corn

1 egg

¼ c melted butter

In a large bowl mix the chicken, soup, sour cream, milk, cheese and seasonings. Pour into a prepared 9x9 baking dish. In another bowl whisk the cornbread mix, corn, egg and butter. Spread over top and bake at 400 for about 30 minutes.

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