Preheat the oven to 400 degrees. Bring a large pot of water to boil, season with chicken bouillon powder and add the chicken breasts. Cook until the internal temp reaches 165 degrees. Remove the chicken from the pot and place it into a large mixing bowl. Use a hand mixer to shred the chicken to desired consistency.

Add the mixed vegetables, cream of chicken, cream of mushroom, sour cream, and cheese to the bowl. Season with salt, pepper and onion powder. Stir until well combined.

Transfer to a 7x11 casserole dish and spread the mixture evenly on the bottom of the dish. In a separate mixing bowl prepare the corn muffin mix per the package instructions. Pour the prepared corn muffin mix on top of the chicken mixture and spread evenly.

Bake at 400 degrees on the bottom rack for 30-40 minutes or until the cornbread mixture is finished baking. Let rest for 15 minutes and enjoy!