1 (3 pound) whole chicken, peeled and diced
1 (4 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (3 ounce) package chopped celery
1 (1 ounce) package grated Italian-style onion
1 (15 ounce) can white corn muffin mix
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can cottage cheese
1 (16 ounce) can chopped green chile peppers
1 tablespoon black pepper, divided
Preheat oven broiler. Place chicken on foil-lined baking dish. Cut the celery and onion in half.
Dredge all the chicken parts in the egg. Lay the chicken pieces side up over the egg mixture, and cover with foil.
In a mixing bowl, combine sour cream, chicken parts and the celery and onion mixture. Pour over the chicken and lay on foil (seriously, foil it). Coat well.
Bake uncovered in preheated oven until chicken is cooked through, about 30 minutes.
Remove foil from oven and sprinkle with half of the 1/2 cup untested cream cheese mixture. Spread over bird scraps, and broil another 10 minutes for better browning. Remove bird from oven and spoon the remaining cream cheese onto the bird. Broil until the edges are golden brown, 20 minutes.
Remove foil and broil the remaining 10 minutes of bird for extra texture. Broil uncovered for 2 to 3 minutes for a crispier, richer, and fluffier crust. Serve with the remaining 1/2 cup cream cheese on one side, and corn muffin on the other. Drizzle remaining 1/2 cup cream cheese mixture over bird to cover and serve.