Southwestern Chicken-And-Corn Cakes With Avocado Cream

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Southern Living


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1 (12-ounce) package STOUFFER'S Corn Soufflé

3 cups finely chopped cooked chicken

1 (4.5-ounce) can chopped green chiles

1 (7-ounce) jar roasted red bell peppers, drained and chopped

7 green onions, chopped

1 1/2 teaspoons chili powder

1/8 teaspoon salt

1/8 teaspoon pepper

2 cups fine, dry breadcrumbs, divided

3/4 cup sour cream

1 (6-ounce) package frozen avocado dip, thawed

1/4 cup vegetable oil

Garnishes: chile peppers, fresh cilantro sprigs

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