Chicken Souiza Cornbread Bake

  • Yield: servings


1/2cup margarine
1-- onion, finely chopped
1clove garlic, minced
1-- (15.25 ounce) can whole kernel corn
1-- (15 ounce) can cream style corn
1/4teaspoon salt
1/2cup egg substitute
1-- (8.5 ounce) package corn bread mix
2 1/3cups chopped cooked chicken breast
2tablespoons canned green chile peppers, chopped
1-- (4 ounce) jar chopped mushrooms, drained
1 1/2cups nonfat sour cream
1/4teaspoon salt
1/4teaspoon ground black pepper
1-- (8 ounce) package Monterey Jack cheese, shredded


Preheat oven to 375 degrees F (190 degrees C). Grease 9×13 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

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