Chicken Souiza Cornbread Bake
By: THEO72
"A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream."
Prep Time:
10 Min
Cook Time:
40 Min
Ready In:
50 Min
Ingredients
- 1/2 cup margarine
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 (15.25 ounce) can whole kernel corn
- 1 (15 ounce) can cream-style corn
- 1/4 teaspoon salt
- 1/2 cup egg substitute
- 1 (8.5 ounce) package corn bread mix
- 2 1/3 cups chopped cooked chicken breast
- 2 tablespoons canned green chile peppers, chopped
- 1 (4 ounce) jar chopped mushrooms, drained
- 1 1/2 cups nonfat sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (8 ounce) package Monterey Jack cheese, shredded
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
- Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
- In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
- Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.
Enjoy!
