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.