Chicken Souiza Cornbread Bake

  • Yield servings


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


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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