sliced pickled banana peppers, for toppingoptional
Preheat oven to 400F degrees. Spray a 9"x 13" or 11"x 7" baking dish (whichever you have) with non-stick cooking spray.
In a large bowl, mix together both pouches of yellow cornbread mix with can of cream style corn, eggs and melted butter (we are not making this to the instructions on the package.)
In another bowl, whisk together the cream of mushroom soup with the milk.
Then stir in rotisserie chicken, Montreal chicken seasoning and garlic salt.
Spread half of the cornbread mixture into the bottom of your prepared baking dish.
Next, spread out the chicken mixture on top of the cornbread layer.
Finally, pour the remaining cornbread mixture over top of the chicken layer.
Top with shredded cheese.
Add a few pickled banana peppers (or jalapeño/peperoncini slices) on top (optional)
Cover and bake for about 45-60 minutes (oven times vary.) Stick a toothpick into the center. If it comes back with any wet cornbread on it - then it needs a few more minutes to cook.
For less heat, substitute the pepper jack cheese with Monterey Jack cheese. Or go with a Mexican cheese blend.
Also, if you don't enjoy cream of mushroom, try switching it out for cream of celery or cream of chicken.
I use all of the entire rotisserie chicken (dark & white meat.) If you prefer only white meat, look for the "family-size" rotisserie chicken. These are larger and will give you more breast meat.
If you use a 9x13 baking dish, the casserole will be a little thinner. Alternatively, if you use an 11x7 baking dish, it will be a little thicker (and take slightly longer to cook.)
Peperoncini or pickled jalapeños can be substituted for the banana peppers.
Leftovers can be stored (covered) in the refrigerator for 2 days. This casserole can also be frozen. Cook, then tightly cover with plastic wrap and aluminum foil. This casserole will keep for 2 months in the freezer. I do not recommend freezing it before its been cooked.