Step 1

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

Step 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 1/2 cups of the Colby and Monterey Jack cheese, garlic powder, salt, and pepper. Mix until smooth.

Step 3

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

Step 4

In the same mixing bowl, combine the Jiffy cornbread mix, cream-style corn, 1/2 cup Colby and Monterey Jack cheese, egg, and melted butter. Mix until well combined.

Step 5

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

Step 6

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