Preheat oven to 350 degrees. Spray a large deep 9 x 13 casserole dish with non-stick cooking spray. Set aside.
In a large pot of boiling water. Season with 1/2 TBS salt. Add in egg noodles and cooBk until al dente (9-11 minutes). Drain well and place noodles back into pot.
Add to the cooked drained noodles in pot chopped cooked chicken, cream of corn, cream of soups, chicken broth, cheese, and all seasonings. Mix well to combine. Pour mixture into prepared casserole dish.
In a medium mixing bowl combine Jiffy corn muffin mix, ingredients listed on back of Jiffy box, and diced green chilies. Pour mixture over the chicken mixture and smooth evenly.
Bake in preheated oven for 25-30 minutes until corn bread topping is golden brown and cooked through. Let casserole sit for a few minutes before serving. Garnish with parsley if desired.
Wonderful recipe I am excited to try it. Amazing love it.
I tried this recipe just last night. It was very good…but I think 350 degrees is an error. At that temperature, only the top of the cornbread was baked, the underneath was still liquid. I had to turn the oven’s temperature up to 425 and continue to bake. The cornbread top was finally done all the way through after another 15 or so minutes (although it was then baked into the egg noodle portion…which my son really liked!😄).
Well, I cooked mine at 350 and it turned out fine, So it must be in the ovens setting that’s the difference.