Cheesy chicken & chile cornbread casserole

0 Preheat oven to 400°F. Grease a 2-quart baking dish.
1 In a large bowl, whisk together cream of chicken soup and milk. Stir in chicken, 1 cup cheddar, garlic powder, pepper, and green chiles. Spread evenly into the dish.
2 In another bowl, stir together cream-style corn, sour cream, egg, melted butter, Jiffy mix, and pimentos until just combined. Spread gently over the chicken mixture.
3 Bake uncovered for 25 minutes. Sprinkle remaining 1/2 cup cheddar over the top and bake another 8–10 minutes, until golden and bubbly.
4 Let rest 5-10 minutes before serving. Garnish with parsley if you’re feeling fancy.